Ingredients

(Yield: 4 servings)

2 Packs Dutch Yellowtail Top Loin (4 Portions)

4 Chicken Eggs

1 Pound Fingerling Potatoes, Cut in Half Down the Middle

1 Bunch Dino Kale, Chopped into 1” Strips

2 Ripe Avocados

2 Limes

1/2 Red Onion, Shaved Thin

Kosher Salt & Cracked Black Pepper, As Needed

Everything Bagel Seasoning, As Needed

Neutral High Heat Cooking Oil, As Needed (Avocado Oil, Light Olive Oil, Grapeseed Oil, etc.)

Method

To make the avocado mash, scoop avocado meat into a medium size bowl. Add the juice and zest of one lime, mash with fork and season to taste with salt and pepper. Cover and set aside for later.

To make pickled red onions, shave ½ red onion thin (on a mandolin if you have one) and place in a small bowl. Add the juice and zest of one lime, plus a pinch of kosher salt and mix well. Onions will begin turning pink. Cover and set aside for later.

To make the hash, place potatoes in a large stock pot filled halfway with water and bring to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer and cook potatoes until tender, approx. 15-20 minutes. Once potatoes are tender, submerge kale into water, cover with lid and turn off heat. Allow to rest for 5 minutes. Drain well. Heat a large cast iron skillet or saute pan over medium heat, add a few tablespoons of neutral high heat oil and once hot, add potatoes and kale. Maintain a medium heat on the hash and allow to cook for 3-5 minutes before stirring—this allows for color and crispy texture to develop. When stirring the hash, be sure to scrape the pan as well. Maintain this heat and technique for approx. 20-25 minutes until hash is golden brown and crispy. Once you feel that you are about halfway through preparing the hash, you should simultaneously start the next step, which is preparing the fish and eggs. Brunch cookery often involves cooking several components in several pans at once. Don’t let this intimidate you. Take your time and pay attention, the steps you are taking are all simple!

To cook the Dutch Yellowtail, preheat a large cast iron skillet or saute pan over medium high heat. Season both sides of yellowtail with salt and pepper. Once pan is thoroughly heated, add a few tablespoons of neutral high heat cooking oil and place fish in pan. Cook for approx. 3-4 minutes until golden brown and gently flip each piece. Allow to cook for 2 more minutes, turn heat off and remove pan from hot burner. Generously crust the top of each filet with everything bagel seasoning. Allow fish to rest for 5 minutes. In the meantime, prepare your eggs to your liking.

To serve, schmear avocado mash on the bottom of your bowl, pile up the hash, add a happy pinch of pickled red onions, top with Dutch Yellowtail and sunny side up egg (or your preferred style egg) and enjoy!

You can read more about all of the reasons why I love Dutch Yellowtail on their website.