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Hiramasa King Fish with Heirloom Tomato Ragout


Tuesday, May 08, 2018


2 to 3 pounds of Hiramasa King Fish
1 cup flour, seasoned with salt and pepper
2 ½ cups olive oil
2 large shallots, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, smashed
2 fresh oregano sprigs
2 Tbs. dry white wine
1 tsp. red wine vinegar
2 Tbs. plus 9 cups water
3 Tbs. coarsely chopped fresh basil
2 ½ lb. heirloom cherry tomatoes, halved
½ tsp. plus 1 Tbs. salt
Freshly ground pepper
2 cups instant polenta


  1. Warm the olive oil in a large, heavy fry pan over medium heat. Add the shallots and celery and sauté until lightly golden, about 6 minutes. Add the garlic and oregano sprigs and cook for 1 minute more.
  2. Pour in the wine, vinegar, and 2 Tbs. water. Stir to scrape up the browned bits on the bottom of the pan.
  3. Transfer contents of the pan to a slow cooker. Stir in tomatoes, ½ tsp. salt, and several grinds of pepper.
  4. Cover and cook on low for 3 to 4 hours, stirring 2 or 3 times, if possible. The tomatoes should be mostly broken down and the ragout should be juicy. Remove and discard the oregano sprigs.
  5. Just before the ragout is ready, bring 9 cups water and 1 Tbs. salt to a boil in a saucepan over high heat.
  6. Reduce the heat to low. Add the polenta in a slow, steady stream, whisking constantly. Cook, stirring constantly, until the polenta thickens and starts to pull away from the sides of the pan, about 5 minutes.
  7. Heat ½ cup olive oil over medium/high heat. Coat the Hiramasa fish with olive oil, salt, and pepper.
  8. Dredge one side of fish in the seasoned cup of flour then place fish, floured side down, in sauce pan.
  9. Sear fish until flour golden brown, about 4-6 minutes. Turn fish and finish cooking another 4-6 minutes.
  10. Divide the soft polenta among warm shallow bowls. top each portion with a piece of Hiramasa fish and a heaping spoonful of the ragout. Sprinkle with the basil and serve immediately.

Serves 8.


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