Fresh Catch Recipe

Prep and cook squash

Place the cubed sweet potatoes and butternut squash in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes.

Drain and mash

Drain well and return the vegetables to the pot. Add 2 tablespoons unsalted butter, 1/4 cup heavy cream, 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Use an immersion blender or potato masher to puree until smooth and velvety. Adjust seasoning to taste and keep warm over the lowest heat or cover until plating.

Sauté aromatics

Heat 1 tablespoon coconut or neutral oil in a small saucepan over medium heat. Add the minced shallot and sauté until translucent, about 2–3 minutes. Add the garlic and grated ginger and cook 30–45 seconds until fragrant.

Build the curry

Stir in 1 tablespoon red curry paste, 1/2 tsp turmeric and 1/2 tsp ground coriander and cook 30 seconds to bloom the spices. Pour in 1 cup coconut milk, stirring to combine. Add 1 teaspoon fish sauce, 1 tablespoon lime juice, 1 teaspoon brown sugar, and 1/4 tsp kosher salt. Bring to a gentle simmer and cook 4–6 minutes until slightly thickened. Taste and adjust seasoning (more lime for brightness, more sugar for balance). Keep warm.

Finish

Remove from heat and stir in 2 tablespoons chopped cilantro. Reserve a little cilantro for garnish.

Assemble dressing

In a small bowl whisk together 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper until emulsified.

Toss salad

In a mixing bowl combine thinly sliced fennel, sliced radish and 1 cup microgreens or baby arugula. Drizzle the dressing over the vegetables and toss gently to coat. Sprinkle with 2 tablespoons toasted sliced almonds and set aside until plating.

Season fish

Pat fish fillets dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (split quantities among the fillets). Squeeze the juice of half a lemon over the fillets and let rest 5 minutes.

Cook fish

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When the butter foams and the pan is hot, add fillets skin-side down (if skin on). Cook without moving for 3–4 minutes until golden and crisp. Carefully flip and cook 2–3 minutes more, or until fish reaches an internal temperature of 125–135°F (moist and flaky). Transfer to a plate and squeeze remaining lemon half over the cooked fish.

On each plate spoon a generous portion (about 1/2 cup) of the sweet potato–butternut squash purée and spread into a shallow well in the center.

Ladle 2–3 tablespoons of the warm coconut curry sauce around or slightly over the puree, leaving space for the fish.

Place a cooked fish fillet atop the puree. Spoon a little extra curry sauce over the fish if desired.

Add a small mound of fennel salad to the side of each plate. Garnish with reserved cilantro, a light sprinkle of chili flakes (optional) and an extra drizzle of olive oil or a small knob of butter for shine.

Serve immediately while warm.