BENGALI FISH

4 fillets Ocean Wise B.C. sablefish

(black cod), about 4 oz each 2 tbsp + 1 tsp black mustard seeds 3 tbsp white wine vinegar 2 tbsp canola or camelina oil,

plus extra for searing fish 1 medium red onion, finely sliced 1 tsp cumin seeds, roasted or gently

toasted in a hot pan, then ground 1 tsp red chili powder (optional) Salt, to taste 2 roma or field tomatoes, quartered ⅔ cup water Pinch sugar ¼ cup plain yogurt, stirred to remove lumps First, make a Kasundi-style mustard: soak 2 tbsp mustard seeds in white wine vinegar for a few hours or overnight, then blend until smooth. Set aside. In a heavy medium saucepan, heat oil until very hot, then add 1 tsp mustard seeds and cook until they start to pop (you want them to have a little dance party). Add red onion and sauté over medium heat for 5 to 8 minutes until transluscent. Add Kasundi mustard and sauté for another 5 minutes. Stir in cumin seeds, chili powder and salt. Stir in tomatoes, mixing well (the acidity will deglaze the pan). Add water and bring to a boil; reduce heat and simmer for 6 to 8 minutes. Add sugar, taste and adjust seasoning as necessary. Reduce heat and gently stir in yogurt, stirring to keep it from curdling. Transfer to a blender and blitz until smooth (start off slowly and gradually increase the speed). Season sablefish fillets with salt and pepper and set a cast iron pan over medium-high heat. Add a generous drizzle of oil and, when pan is hot, sear fish for around 3 minutes per side or until just cooked (note: 8 minutes for such a delicate fish will be too much). Serve with the sauce over Swiss chard and white/salad turnips (recipe below) or rice. Serves 4. SWISS CHARD WITH WHITE/SALAD TURNIP 1 bunch organic Swiss chard (washed and dried) or beet greens Drizzle of canola oil Pinch of garlic scape salt (or garlic salt) 1 to 2 organic white/salad turnips Heat pan over medium heat. Add oil and, once hot, add in your Swiss chard and wilt greens. Season with garlic scape salt, mix and serve immediately. For turnip, wash and slice into rounds using a mandolin. Chill slices in ice water until ready to serve.