Fresh Catch Of The Day* Recipe

Prepare and season

Pat the fish fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature for 10 minutes while you prepare vegetables and heat the pan.

Sear the fish

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil shimmers, add the fillets presentation side down (skin side up if skinless; if skin-on place skin-side down first). Sear without moving 2–3 minutes until a golden crust forms. Flip and cook 1–2 more minutes until the fish reaches an internal temperature of 125–135°F (slightly under for moistness) or flakes easily. Remove fish to a warm plate and tent loosely with foil.

Deglaze & finish sauce

Return pan to medium heat. Add 2 tbs white wine (or 2 tbs water if not using wine) and scrape any browned bits from the pan. Stir in 1 tbs unsalted butter and 1 tbs fresh lemon juice, swirl to emulsify into a light pan sauce. Spoon a little sauce over the fillets before plating.

Prep vegetables

If using fingerling potatoes, halve lengthwise. Trim baby bok choy and slice if large. Cut baby carrots in half lengthwise if needed. Keep vegetables roughly the same size for even cooking.

Roast or sauté depending on produce

For quick sauté: Heat a large sauté pan over medium heat and add 1 tbs extra-virgin olive oil and 1 tbs unsalted butter. Add thinly sliced shallot and minced garlic; cook 30–45 seconds until fragrant. Add the mixed Waimea seasonal vegetables (3 cups) and cook, stirring, until just tender (4–6 minutes for tender vegetables; 8–10 minutes for potatoes). Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp fresh thyme leaves. Finish with a squeeze of lemon if desired. For roasted option (if more time): Toss vegetables with 1 tbs extra-virgin olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and thyme. Spread on a sheet pan and roast at 425°F (220°C) for 18–25 minutes, turning once, until caramelized and tender.

Finish vegetables

When vegetables are tender, transfer to a warmed platter and stir in remaining butter (if any) to coat. Taste and adjust seasoning.

Plate a bed of the warm seasonal Waimea vegetables in the center of each plate. Place the seared fish fillet on top. Spoon the warm lemon-butter pan sauce over the fish and around the vegetables.

Garnish with 1/2 cup microgreens or baby cilantro, sprinkle 1 tsp finely grated lemon zest and 1/4 tsp sea salt flakes over the fish and vegetables. Serve immediately with lemon wedges on the side.