Seared Taʻape Salad with ʻUala & Watercress
Photo by Sarah Burchard
Serves 2
Ingredients
1 each ‘uala, peeled and sliced thick
4 ta’ape fillets, deboned, skin on and scored
TT kosher salt and black pepper, ground
1/4 bunch watercress, chopped into 2 in. pieces
1/2 cup celery heart leaves
1 Tbsp parsley, chopped
1 each scallion, sliced thin
2 Tbsp extra-virgin olive oil
1/2 each lemon, for juice and zest
2 eggs, hard cooked - 2 grated, 2 quartered
TT maldon salt
TT Aleppo pepper
*Optional
TT everything spice
Instructions
In a large pot cover the sliced ʻuala with water, bring to a boil, lower to a simmer and cook until tender. Drain. Set aside.
Heat a cast iron skillet over high heat. Sprinkle the pan with kosher salt as if you were seasoning fish. Pat the taʻape fillets dry and place in hot pan skin side down. Press each fillet down with a fish spatula to prevent skin from curling. Season the flesh side of the fish with salt and pepper. When skin is crisp and golden brown add a drizzle of oil to the pan, flip the fillets over and finish cooking – this will only take a few more seconds. Remove from pan and drain on paper towel.
In a large bowl, combine watercress, celery heart, scallion, olive oil and lemon zest and juice. Season with salt and pepper.
To plate: First place slices of ʻuala on the plate, top with watercress salad, place seared taʻape on top of the salad and garnish with grated and quartered egg, malden salt, Aleppo pepper and everything spice.
Photo by Sarah Burchard