Broiled Recipe

Preheat and prepare fish

Position an oven rack about 6 inches (15 cm) from the broiler element and preheat broiler to high. Pat fish fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp freshly ground black pepper. Brush each fillet with 1/4 tsp olive oil and set on a broiler-safe tray lined with foil, skin-side down.

Make passion fruit glaze

In a small saucepan over medium heat, combine 1 cup passion fruit pulp, 2 tbs honey, 1 tbs soy sauce, 1 tsp rice wine vinegar, 1 tsp grated ginger, and 1 tsp minced garlic. Bring to a gentle simmer and cook for 4–6 minutes until slightly reduced.

Thicken and finish glaze

Whisk 1 tsp cornstarch into 1 tbs cold water to make a slurry. Slowly whisk slurry into the simmering passion fruit mixture and cook 1 minute until glossy and thickened. Remove from heat and whisk in 1 tbs unsalted butter for shine and 1/2 tsp olive oil if needed. Taste and adjust seasoning (add a pinch of salt or extra honey if too tart). Keep warm.

Broil fish

Brush a thin layer of the warm passion fruit glaze over the top of each fillet. Slide the tray under the preheated broiler. Broil 6–9 minutes depending on thickness (about 6 minutes for 1-inch fillets), until the glaze is caramelized and fish flakes easily with a fork. Midway through (after ~3–4 minutes), brush another thin layer of glaze for a sticky finish. Watch closely to avoid burning.

Rest

Remove fish from oven and let rest 2 minutes before serving. Spoon any remaining glaze warm over fillets at service.

Place peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbs salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes depending on chunk size.

Drain potatoes well and return to the hot pot for 30–60 seconds to evaporate excess moisture. Return potatoes to a warm bowl or pot off heat.

Warm 1/2 cup milk and 3 tbs butter together until butter is melted (microwave or small saucepan). Mash potatoes using a potato masher or ricer until mostly smooth. Gradually add warm milk-butter mixture and 2 tbs sour cream, mashing to desired consistency. Season with 1/4 tsp white or black pepper and additional salt to taste. Stir in 1 tbs chopped chives. Keep warm until plating.

While potatoes simmer and just before broiling fish, toss 12 broccolini stems with 1 tbs olive oil, 1 thinly sliced garlic clove, and 1/2 tsp salt on a rimmed baking sheet. Spread in a single layer.

You have two options depending on oven space: (A) Place broccolini on a separate rack under the broiler and roast 3–5 minutes, turning once, until tips char slightly and stems are tender-crisp. (B) If broiling fish above, roast broccolini simultaneously on a lower rack at 425°F (220°C) for 8–10 minutes until crisp-tender and slightly browned.

When broccolini is done, transfer to a bowl and toss with zest and juice of 1/2 lemon and 1 tsp extra virgin olive oil. Adjust salt to taste.

To finish plating: divide mashed potatoes among 4 plates, place a glazed broiled fillet next to potatoes, and arrange broccolini alongside. Spoon any extra passion fruit glaze over the fish and a little around the plate for presentation. Garnish with chopped parsley or microgreens and an extra sprinkle of chives on the potatoes.