Gulf Fish Bordelaise Recipe

Cook potatoes

Place diced sweet potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until very tender, about 12–15 minutes.

Drain and mash

Drain potatoes well and return to the warm pot to dry for 1–2 minutes. Add butter, heavy cream, maple or cane syrup, cinnamon, salt and pepper. Mash with a potato masher or blend with an immersion blender until smooth and silky. Adjust seasoning and keep warm over very low heat, stirring occasionally.

In a small nonstick skillet over medium heat, add cane syrup. Heat until bubbling gently, then add sliced fennel and toss to coat. Cook, stirring occasionally, until fennel is slightly softened and edges begin to caramelize, about 5–7 minutes.

Remove from heat and transfer fennel to a bowl. Stir in white wine vinegar, olive oil, salt, pepper and chopped fennel fronds. Let cool slightly; the braised fennel can be served warm or at room temperature.

In a medium bowl combine diced tomato, red onion, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Gently fold in lump crab meat, being careful not to break large chunks. Taste and adjust seasoning. Chill briefly while preparing other components.

Brown butter

In a medium saucepan over medium heat melt 6 tbs butter. Swirl occasionally until butter foams, then solids turn golden-brown and smell nutty, about 4–6 minutes. Watch closely to avoid burning. Remove from heat and set half (about 3 tbs) of the brown butter aside for finishing; keep the rest in the pan.

Reduce aromatics

Return pan with remaining brown butter to medium-low heat. Add minced shallot and cook gently until translucent, about 2 minutes. Add garlic and cook 30 seconds.

Deglaze and reduce: Add white wine and increase heat to medium. Scrape any browned bits and boil until wine is reduced by about half (about 4–6 minutes). Add fish stock and simmer until sauce coats the back of a spoon, about 6–8 minutes.

Finish sauce: Lower heat to low and whisk in the almond butter (or ground almonds) until incorporated and smooth. Stir in reserved brown butter, lemon juice, chopped parsley, salt and pepper. Keep warm; do not boil once emulsified. Taste and adjust acid and seasoning.

Pat fish fillets dry and season both sides with salt and pepper.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter until shimmering. Add fillets skin-side down (if skin on) and press gently with a spatula for 15 seconds to prevent curling. Cook without moving until skin is crisp and golden, about 3–4 minutes depending on thickness.

Flip fillets and cook the other side 1–3 minutes until cooked through and opaque (internal temperature ~135–140°F for flaky fish). Remove to a warm plate and rest for 1–2 minutes.

Spoon a generous swipe of warm sweet potato purée onto each plate to form a bed.

Place a piece of seared gulf fish atop the purée. Spoon 2–3 tablespoons of the almond & brown butter bordelaise sauce over the fish.

Top the fish with 2–3 tablespoons of lump crab pico de gallo. Arrange a small mound of cane-braised fennel to the side.

Scatter toasted sliced almonds over the sauce and crab for crunch, garnish with fennel fronds or microgreens and serve with lemon wedges on the side.