Smoked Sablefish Recipe

Prepare Brine

In a bowl, mix water, salt, brown sugar, and white buffalo sage. Stir until salt and sugar are dissolved.

Brine Fish

Place sablefish fillets in the brine and refrigerate for 4 hours.

Smoke Fish

Remove fish from brine, pat dry, and let sit uncovered in the fridge for 1 hour to form a pellicle. Smoke over low heat (around 175°F/80°C) using white buffalo sage in the smoker for 1.5 to 2 hours until the fish is firm and opaque.

Bring 4 cups of water and salt to a boil in a pot. Gradually whisk in the cornmeal to prevent lumps.

Reduce heat to low and cook, stirring frequently, for 25–30 minutes or until thick and creamy.

Stir in butter and adjust seasoning to taste.

Preheat oven to 400°F (200°C).

Toss cubed beets with olive oil, salt, and pepper. Spread on a baking sheet.

Roast for 30–35 minutes or until tender and slightly caramelized, stirring halfway through.

In a bowl, mix flour, baking powder, and salt. Add water and oil, and mix until a soft dough forms.

Turn out onto a floured surface and knead lightly until smooth.

Form into a round and flatten to about 1 inch thickness. Cook in a hot, lightly oiled skillet over medium heat for 5–7 minutes per side until golden brown and cooked through.

Spoon a portion of polenta onto each plate. Top with a smoked sablefish fillet.

Arrange roasted beets on the side and serve with a piece of warm bannock.