Recipe for Pacific Sablefish from Chef Ben Kiely

There’s a reason garlic has earned its own festival. On August 15, Richmond Garlic Fest returns to The Sharing Farm at Terra Nova Rural Park, bringing together local growers, chefs and families to celebrate the wide varieties and flavours of one of British Columbia’s hardest-working ingredients while raising support for The Sharing Farm.

This Pacific sablefish recipe highlights garlic’s remarkable versatility by using it in multiple ways to build layers of flavour. From bold and aromatic to mellow and rich, it showcases why chefs value garlic not simply as a seasoning, but as an ingredient capable of transforming an entire dish.

Pacific Sablefish with Garlic Skordalia, Crispy Garlic & Ouzo Beurre Blanc

Serves 4

Ingredients:

BC Sablefish

• 4 sablefish fillets (180–200 g each), skin on
• Sea salt and freshly cracked black pepper
• 2 tbsp olive oil

Garlic Skordalia

• 500 g russet potatoes, peeled and diced
• 6 confit garlic cloves
• 60 ml extra virgin olive oil
• 2 tbsp lemon juice
• Salt to taste

Crispy Garlic

• 4 garlic cloves, very thinly sliced
• Vegetable oil for frying

Ouzo Beurre Blanc

• 2 shallots, finely diced
• 100 ml dry white wine
• 50 ml ouzo
• 100 ml fish stock
• 200 g cold unsalted butter, diced
• 1 tbsp lemon juice
• Salt and white pepper

Directions:

1. To make the confit garlic, place peeled garlic cloves in a small saucepan and completely cover with olive oil. Cook over very low heat for about 30 minutes
   until soft and tender without colouring.
2. Cook the potatoes in lightly salted water until tender. Drain well and mash until smooth before mixing with the confit garlic, olive oil and lemon juice. Season to taste and keep warm.
3. For the crispy garlic, fry the thinly sliced garlic in hot oil until lightly golden. Drain immediately on paper towel as it will continue to colour after being removed from the oil.
4. To make the beurre blanc, gently cook the shallots with the wine, ouzo and fish stock until reduced to about two tablespoons of liquid. Lower the heat and
   gradually whisk in the cold butter a few cubes at a time until the sauce is smooth and glossy. Finish with lemon juice and season to taste.
5. Season the sablefish with salt and pepper. Heat the olive oil in a non-stick pan and cook the fish skin-side down until the skin is crisp. Turn carefully and cook for another minute or two until the fish is just cooked through.
6. To serve, spoon the skordalia onto warm plates, place the sablefish on top, drizzle generously with the ouzo beurre blanc and finish with the crispy garlic and fresh herbs.