Kona Kampachi in your kitchen

...with Swiss chard and confit garlic fingerling potatoes

4 -7 oz. Kona Kampachi fillets, skin on
Sea salt
Fresh ground black pepper
Oil for cooking

Roasted garlic fingerling potatoes:
3 Tbsp. olive oil
12 fingerling potatoes
15 cloves garlic
4 bay leaves
1 rosemary sprig
4 thyme sprigs
15 black peppercorns
2 Tbsp. Kosher Salt

Braised Swiss chard:
1 small onion (diced)
4 oz. pancetta or thick cut bacon (diced)
1 bunch Swiss chard
4 oz. white white
1 cup chicken stock or canned low-sodium chicken broth
4 sprigs thyme
2 bay leaves
Sea salt
Fresh cracked black pepper


To make potatoes, add all ingredients except oil to a bowl. Toss together with olive oil, salt and pepper and place into large skillet. Roast potatoes in oven at 350 degrees for 25 minutes or until golden brown and tender.

For Swiss chard, cook pancetta on medium-high heat in cast iron skillet until lightly browned. Add onions and continue to cook until lightly browned. Add Swiss chard, thyme, bay leaf, sea salt, black pepper and white wine and cook for 5 minutes or until wine has reduced by half. Add chicken stock and reduce heat to medium. Cook for 20 minutes or until Swiss chard is tender.

For Kona Kampachi, add enough oil to lightly cover the bottom of a non-stick saute pan. Heat pan for three minutes on medium heat. Season fish with salt and pepper and place skin side down in pan. Press fish lightly with spatula to keep it from curling up. Cook fish for four minutes or until halfway cooked. Turn fish over and cook for another three minutes. Remove from pan.

To assemble the dish, in a saute pan add the Swiss chard, garlic and potatoes. Stir together and heat for three minutes or until hot. Place hot mixture on plate and then garnish with fish.

NEXT: Warm oil poached Kona Kampachi