8 - 5-oz. filets Alaskan salmon, skin on
5 Tablespoon kosher salt
2 Tablespoons cooking oil

Generously season the filets with kosher salt 20 minutes before you begin to cook them. Get a cast steel or cast iron pan on high heat. Add in cooking oil. When oil is very hot carefully place filets skin side down in pan. Gently press each filet down with spatula to ensure skin is in even contact with pan before adding next filet. Cook until skin begins to crisp and take on golden brown color – should be about 3 minutes. Gently flip filets and turn off the heat - allow to sit for about 2 minutes in order to continue cooking using the built up heat of the pan

Broccoli

8 quarts water
¼ cup kosher salt
4 cups broccoli florets
2 Tablespoons butter
1 cup diced onion
½ cups currants
1 teaspoon espelette chili

Bring heavily salted water to a boil and preheat broiler. Put broccoli florets in water for 90 seconds. Strain and place on a rack to cool to room temp. In a large sauté pan brown butter and add diced onion – cook until soft. Add in espelette chili, currants and broccoli florets. Toss to combine, and place in oven set to broil. Cook until edges of broccoli begin to char and crisp – about 3-5 minutes.

Pecan Sauce

3 cups olive oil
2 cups chopped onion
16 cloves garlic
1 ½ cups pecans
5 Tablespoons lemon juice
2 Tablespoons molasses
1 cups water

Add chopped onion and cloves of garlic with olive oil in a saucepan. Bring to a simmer and continue to cook for approximately 7 minutes, or until onions and garlic are soft. Add pecans and continue to simmer for another 5 minutes, or until the pan is aromatic with a toasty, nutty smell. Add juice of one lemon and 1 tablespoon molasses and remove to a variable speed blender. Add in water and begin to puree on low speed, gradually increasing the speed until mixture is uniformly smooth. Pass through a fine mesh strainer using the back of a spoon.

Plate Assembly
Evenly divide broccoli between 8 plates, and top each with onion and currant mixture from pan. Place a spoonful of pecan sauce, and spread out using back of spoon in front of broccoli. Place sablefish filet so that it rests on broccoli. Drizzle a little (½ tablespoon) olive oil over the plate.

8 filets mahi-mahi, about 5 ounces each
5 Tablespoons kosher salt

With a paper towel, pat mahi-mahi dry. Season all sides of fish generously with kosher salt. Preheat grill and let fish cook about 4 minutes per side or until fish flakes easily with a fork. Or broil: Preheat broiler; position top rack 5 inches from heat. Place fish on foil-lined broiler pan, and cook 7 to 10 minutes.

Garlic-Yogurt Potatoes

24 cloves of garlic, separated and peeled
12 cups water
3 pounds russet potatoes, peeled and cut into 1-inch chunks
2 teaspoon kosher salt
1 cup extra virgin olive oil
2 cups Greek yogurt, drained

Place garlic in a large saucepan with 4 cups cold water. Bring to a boil over high heat; strain, discarding water. Return garlic to pan. Add potatoes and 2 teaspoons salt to garlic; add 8 cups water. Bring to a simmer over medium-high heat and cook about 12 minutes, or until potatoes can be easily pierced with a knife. Drain off cooking liquid, reserving 1/2 cup. Return potato mixture to saucepan; add yogurt and 1 teaspoon salt. Mash potatoes by hand and mix in 2 cups Greek yogurt, 1 cup olive oil. Add reserved cooking liquid 1 tablespoon at a time until potatoes are creamy Adjust seasoning to taste.

Pistachio Picatta

1 cup pistachios
4 Tablespoon olive oil
3 teaspoon grated orange zest
2 clove garlic, finely chopped
1 teaspoon kosher salt

Preheat oven to 350º. Spread pistachios on a sheet pan and toast in oven about 9 minutes, turning once, until golden. Set aside to cool. Roughly chop cooled pistachios, then mix with remaining ingredients

To serve, spoon mashed potatoes onto the centers of four dinner plates, dividing evenly. Top with grilled mahi mahi and ring with a drizzle of pistachio picatta.