Gindara (Black Cod) Glazed with Cranberries, Sweet Potato Purée & Brussels Sprouts
Ingredients
For the cranberry glaze:
- ¼ cup sugar
- ¼ cup rice vinegar
- ½ cup fresh cranberries
- 1 tablespoon fresh ginger grated
- ¼ teaspoon salt
- ¼ teaspoon red chili flakes to taste
- ¼ cup water
For the sweet potatoes:
- 450 g sweet potatoes peeled and cubed
- ¼ cup half and half or light cream more if needed
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- Pinch of cayenne pepper
- Salt to taste
For the Brussels sprouts:
- 2 tablespoons avocado oil
- 1 shallot thinly sliced
- 450 g Brussels sprouts thinly sliced
- Salt and pepper to taste
For the gindara:
- 2 gindara fillets approx. 115–140 g each
- 2 tablespoons avocado oil
- Salt
Instructions
Prepare the cranberry glaze
- In a small saucepan over medium heat, combine sugar, vinegar, cranberries, ginger, salt, chili flakes, and water.
- Simmer until the cranberries pop and soften, about 6–8 minutes.
- Mash with a spoon and strain through a fine-mesh sieve into a bowl, pressing the solids to extract as much liquid as possible.
- Set aside; the glaze will thicken as it cools.
Prepare the sweet potato purée
- Steam the sweet potatoes until tender.
- Transfer to a stand mixer with the paddle attachment (or mash by hand).
- Mix on low, adding half and half, orange zest, orange juice, and cayenne.
- Blend until smooth, adding more half and half if needed for a spreadable purée.
- Season with salt and keep warm.
Sauté the Brussels sprouts
- In an oven-proof skillet over medium-high heat, heat avocado oil.
- Sauté shallots until fragrant and tender, 1–2 minutes.
- Add Brussels sprouts and cook, stirring frequently, until bright green and just tender, 2–3 minutes.
- Season with salt and pepper.
- Transfer to a plate and cover.
- Return the pan to the stove.
Sear and glaze the gindara
- Preheat oven to 200 °C (400 °F).
- In the same pan over medium-high heat, add a little more avocado oil.
- Pat the gindara fillets dry and season with salt.
- Sear skin-side up until golden and crispy, 2–3 minutes.
- Flip, turn off the heat, and brush generously with the cranberry glaze.
- Transfer the pan to the oven and roast for 5–6 minutes, until the fish is just cooked and the glaze is bubbling and glossy.
- Remove any bones before plating.
Plate and serve
- Place a generous spoonful of sweet potato purée on each plate.
- Top with glazed gindara fillets.
- Add the sautéed Brussels sprouts on the side and serve warm.