Please tell me you are making something special this Mother’s Day? I really hope you are! How often do you cook fish? Do you like to break down your own fish or ask the fishmonger? Do you like whole fish or do you prefer fillets? Follow the Forever Oceans blog for healthy tips, ideas, easy ways to portion fish, to cooking methods and inspiring nutritious recipes, from our top chefs around the country.
If you’re looking for a simple to prepare but delicious Mother’s Day lunch or dinner, I have you covered with this lovely menu idea? I paired a lemon/garlic and herb roasted Forever Oceans Kahala with a simple warm butter, chive and dill sauce. To accompany the fish, are roasted petite Yukon gold potatoes and a crunchy kale, walnut, and goats cheese salad.
Nobody wants to be stuck in the kitchen on such a special day, so I promise, that this whole Mother’s Day Feast will take you less than 50 minutes to prepare and cook. I love working with fish as it is one of the easiest things to cook, and roasting is a simple easy preparation. I find that “simple” is best for any kind of seafood. Kahala is one of the best fish to eat whole as the rib bones are large and easy to find when roasted, as the flesh just flakes from the bones. Just remember to remind everyone to look out for those bones! Now if you can’t get Kahala, then I would suggest either a whole red snapper or whole bronzini. Remember to always ask your fishmonger for his suggestions, on how to store, prepare and cook. Buy only the freshest fish available, and have it scaled, and cleaned, making your part when you get home that much easier.
Roasted Forever Oceans Kahala – Mother’s Day Lunch or Dinner
Serves 4 to 6
1 Forever Oceans Kahala, cleaned (around 3 to 4lbs)
Freshly ground black pepper
8 cloves garlic, peeled and crushed
3 tablespoons extra virgin olive oil
2 lemons cut into thin slices
Chive & Dill Sauce:
3 to 4oz butter
2 tablespoons freshly chopped chives
2 tablespoons freshly chopped dill
2 tablespoons chopped pistachio nuts (optional)
Sea salt – sprinkle (optional)
Freshly ground black pepper – sprinkle (optional)
1lb to 1 ½ lbs. petite Yukon gold or fingerling potatoes, washed and scrubbed
Freshly ground black pepper
Crunchy Kale, Walnut & Goats Cheese Salad:
6 to 8 cups kale, stems removed and leaves roughly chopped
1 cup walnuts, roughly chopped
1 cup goat’s cheese, crumbled
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
Preheat oven to 400’F
How to make:
Place the potatoes into a medium size saucepan, barely cover with cold water, and place on the stove to boil, check after 15 minutes to see if they are fork tender.
Then line a baking tray with parchment. Wash the kahala, pat dry and place on the tray, then score the skin on each side with a slash of the knife, making three shallow cuts. Rub a cut clove of garlic all over the skin of the fish and then stuff the fish with the rest of the garlic and ¾ of the lemon slices, (if you have any herbs leftover add them too) season the cavity with salt and pepper. Sprinkle the skin with salt and pepper, top with remaining lemon slices and drizzle oil on top. Roast the fish for 20 minutes.
When the potatoes are cooked, drain off the water, pat them dry, then scatter the potatoes around the fish, season with salt and pepper, pop the tray back into the oven and continue to cook for a further 10 to 15 minutes.
While the fish and potatoes are roasting, make the chive and dill sauce. Place all the ingredients into a small heat resistant bowl and pop into the oven the last 2 to 3 minutes of cooking the fish and potatoes (just be careful when you remove from the oven as the bowl will be hot).
Then make the kale, walnut & goats cheese salad by placing the kale into a salad bowl, sprinkle over the walnuts, and pour over the oil and vinegar, toss together, then top with the nuggets of goat cheese.
When the fish is cooked to your likening, remove the tray from the oven (approx. 35 to 40 minutes) along with the bowl of warm butter sauce. Pour the warm chive and dill sauce over the fish, toss the potatoes so that they are covered in the sauce too, then serve with the salad.
Mark William Allison
Corporate Executive Chef at Forever Oceans