Makai Special Recipe

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). Toss the halved fingerling potatoes and baby carrots with 2 tbs olive oil, minced garlic, fresh thyme, 0.75 tsp salt and 0.5 tsp pepper in a bowl until evenly coated.

Spread the vegetables in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, turning once halfway through, until potatoes are tender and edges are golden. Keep warm.

Make the salsa

In a medium bowl combine quartered cherry tomatoes, diced cucumber, corn kernels, minced red onion, sliced basil and chopped cilantro. Whisk together 2 tbs lime juice, 1 tbs extra-virgin olive oil, 1 tsp honey, 0.5 tsp sea salt and 0.25 tsp black pepper then toss with the vegetables. Taste and adjust seasoning. Let sit at room temperature 10 minutes to allow flavors to meld.

Prepare the fish

Pat the fish dry thoroughly with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Allow to rest 5 minutes while vegetables finish roasting.

Sear the fish

Heat a large stainless-steel or cast-iron skillet over medium-high heat until hot. Add 2 tbs neutral oil and 1 tbs butter. When the oil shimmers and butter foams, add the fish presentation-side down. Press gently for 10 seconds for even contact. Cook 2–3 minutes without moving until a golden crust forms. Flip and cook the second side 1.5–2 minutes, or until the fish reaches an internal temperature of 130–135°F for medium (or cook to your desired doneness). Remove fish to a warm plate and tent loosely with foil.

Deglaze and finish sauce

Lower heat to medium. Add the finely minced shallot to the hot pan (with any fond left from the fish) and sauté 30–45 seconds until softened. Pour in 0.25 cup dry white wine (or fish stock) to deglaze, scraping up browned bits with a wooden spoon. Reduce by about half (1–2 minutes). Stir in 1 tbs fresh lemon juice and the optional 1 tsp capers. Off heat, whisk in 2 tbs cold cubed butter one piece at a time to emulsify into a glossy sauce. Taste and season with a small pinch of salt or pepper if needed.

Plate 1/2 the roasted vegetables per serving onto warm plates as a bed. Spoon a generous tablespoon of the farm salsa alongside or atop the vegetables.

Place the seared fish fillet on top of the vegetables. Spoon 1–2 tbs of the pan sauce over the fish and around the plate.

Scatter microgreens or baby arugula and a few additional basil leaves over the dish. Finish with a light sprinkle of fleur de sel and a grind of black pepper. Serve with lemon wedges on the side for extra brightness.

Serve immediately while fish is warm and vegetables are hot.