Dayboat Fish Recipe

Preheat and season

Pat the fish fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature while you prepare the rest (about 10 minutes). Preheat a skillet over medium-high heat.

Cook fish

Add 2 tablespoons olive oil and 1 tablespoon butter to the hot skillet. When the butter foams and the oil shimmers, place the fillets presentation-side down (skin-side down if skin-on). Cook undisturbed 3–4 minutes until a golden crust forms. Flip carefully and cook 2–4 minutes more depending on thickness, until the fish is opaque and flakes easily (internal temp ~135–140°F / 57–60°C). Remove to a warm plate and tent loosely with foil.

Make the emulsion

In a medium bowl whisk together 3 tablespoons extra-virgin olive oil, minced shallot, minced garlic, 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard and 1 teaspoon honey until slightly emulsified.

Finish sauce

Stir in chopped capers, 2 tablespoons parsley, 1 tablespoon chives, 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or salt (add up to 1/2 teaspoon more lemon juice or vinegar if needed). Keep at room temperature; this is the 'moppin' sauce' to drizzle over the fish and use on the plate.

In a bowl combine 2 cups halved cherry tomatoes and thinly sliced 1/4 red onion. Toss with 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon salt and torn basil. Let sit 5–10 minutes to macerate and release juices. Taste and adjust seasoning.

Crisp the cubes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. When butter stops foaming, add 3 cups cubed day-old cornbread in a single layer (work in batches if needed). Sprinkle with 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, 6–8 minutes until cubes are golden and crisp on most sides. Transfer to a paper towel–lined tray to drain briefly.

Divide microgreens or baby arugula among 4 warm plates (or one large platter). Spoon a little of the tomato mixture alongside the greens. Arrange the crispy cornbread cubes in a small pile.

Place a cooked fish fillet on each plate. Spoon 1–2 tablespoons of the moppin' sauce over each fillet and around the plate. Scatter extra chopped parsley and a few capers (from the sauce) over the fish and tomatoes for brightness.

Serve with lemon wedges on the side for guests to squeeze. Offer any remaining moppin' sauce for additional drizzling.