As promised, here’s my first recipe for the fresh Forever Oceans Kahala that I received a few days ago. (You can see my video on my IG profile.) WOW! It was super easy to work with, and it tasted incredibly good with awesome texture and flavor.
Don’t be concerned about the length of this recipe, it’s a one dish dinner – no need for any sides to accompany the fish – you are serving up dinner on one beautiful plate. I’ve also given you lots of shortcuts. For instance, you’ll preheat a sheet pan while you are preheating the oven. When you place the fish on the hot sheet pan skin side down, it will help crisp up the skin as well as give a jumpstart to cooking it.
I’m using the same food processor twice in this recipe, both the make the dressing, and to shred the sprouts and carrots. All we do is swap out the blade and its easy peasy. When you’re finished, pop the processor in your dishwasher.
Check out the wine pairing at the end of the recipe – It will make the fish taste great and the wine even better!
Roasted Kahala with Brussels Sprouts Slaw
- 1 Peeled Garlic Clove
- Sea Salt
- ½ Tsp Red Pepper Flakes
- 2 TB Fish Sauce
- 2 TB Honey
- 2 TB Unseasoned Rice Vinegar
- ¼ Cup Avocado or Grapeseed Oil
- Juice of 1 Lemon
- 4 (5 – 6 OZ) Kahala Filets, or any firm, mild white fish filets
- 2 TB Five Spice Powder
- 2 TB Avocado or Grapeseed Oil
- Sea Salt
- 3 Carrots, peeled if necessary
- 1 LB Brussels Sprouts, ends trimmed
- ½ Cup Thinly Sliced Green Onions, green parts only
- ¾ Cup Chopped Cilantro Stems and Leaves, divided
- 2 Ribbed, Seeded and Chopped Jalapeños, divided
- ½ Cup Chopped Roasted Salted Cashews that you have tossed with ½ tsp Five Spice Powder
- ½ Cup Chopped Grape Tomatoes
- Lemon Wedges
Preheat the oven to 400F. Place a sheet tray into the oven as it heats.
Make the dressing by using the knife blade from your food processor and adding all the dressing ingredients and 1 TB of Jalapeños. Puree until well incorporated. Taste to see if more salt is needed or if you need a bit more vinegar or oil. Set aside while you prepare the slaw and fish. Remove the knife blade from the food processor and insert the shredding blade.
Place the fish, five spice powder, oil and a healthy sprinkle of sea salt in a ziplock bag, or in a bowl. Close the bag and massage to coat the fish well, or flip the fish in the bowl. Allow to marinate for 10 minutes while you prep the slaw.
Using the shredding blade of your food processor, shred all the sprouts, and place in a large bowl. Add the carrots and shred and place into the same bowl. Add the green onions, cilantro and remaining jalapeños. Reserve 1 TB of the dressing, and Toss the salad with the remaining dressing, beginning with half the dressing and tossing til well coated. Add the cashews and toss again.
Carefully remove the hot sheet tray from the oven. Remove the fish from the marinade and place on the hot sheet tray, skin side down. Slide back into the oven for about 7 minutes, and check to see if the fish is opaque and flakes easily. Remove when cooked to your preference.
While the fish is cooking, make the garnish. To the remaining 1 TB of dressing, add the grape tomatoes and cilantro. Set aside. Divide the Brussels slaw onto 4 plates. Top with the fish. Spoon a few TBs of the tomato cilantro garnish on top of each fish and add lemon wedges to the plate.
Have you had Grillo? Its Sicily’s answer to Sauvignon Blanc. Once used almost exclusively for the production of Marsala, it’s now made in a bright crisp and aromatic style that will go well with the five-spice seasoning of the fish and slaw and compliment the citrus flavor of the dressing. Sicilian wines are an incredibly good value for their quality, this one is from Planeta, one of the pioneering wineries that put quality wine from Sicily on the map. A bottle like this one will set you back less than $20, a perfect weeknight and weekend wine!