The temperature has started to drop and the leaves are already off the trees. Winter has begun and it’s the most wonderful time of the year. Yes I love the summer, but coming from the UK, I do miss wearing long sleeve tops and putting on a coat to walk the dog. Now I can wrap up, walk Molly and return home to a plate of comfort food. With Christmas just around the corner, these are the evenings for family get-togethers, hanging decorations and enjoying healthy, warm and delicious bowls of food with great company. 

One pot braised Forever Oceans Amberjack™ with Kale and Cannellini Beans

Serves 6

braised Kahala with Kale and Cannellini Beans


2 tablespoons extra virgin olive oil

1 teaspoon cumin

1 teaspoon Sea salt

½ teaspoon freshly ground black pepper

6x 6oz Forever Oceans Amberjack™ filets or your favorite fish

1 shallot, peeled and roughly chopped

1 ½ cups low in sodium fish or chicken stock

1 tablespoon Dijon mustard

2 tablespoons cold butter

1 lemon, juice of

1 tablespoon freshly chopped parsley

¼ cup capers, rinsed and drained

8 cups kale, washed, stems removed and leaves roughly chopped

1x 13.5oz can of cannellini beans


How to make:

Place a large skillet on the stove over a medium to high heat. Add the oil.


Dust the cumin, salt and pepper over the Amberjack portions, Place the Forever Oceans Amberjack™ portions, four at a time into the hot oil. Cook until the skin is crispy 3 to 4 minutes, then remove from the pan and place on dish paper. Add the remaining Forever Oceans Amberjack™ portions to the pan and repeat the cooking process.


Using the same skillet, add the shallots and gently cook for 2 minutes, then pour in the stock and whisk in the mustard. Bring to a simmer and allow the stock to thicken to about 1 cup, then whisk in the cold butter, add the lemon juice, capers and chopped parsley.


Then add the kale and cannellini beans and toss together until lightly coated with the sauce, then top with the Forever Oceans Amberjack™. Place on a lid and simmer for 10 to 12 minutes, until the kale has wilted and the Forever Oceans Amberjack™ has cooked through.  


Served with roasted butternut squash, mashed sweet potatoes or creamy polenta.


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