Crispy Parmesan Potatoes and Baby Spinach Method:
In 2 oz olive oil (not extra virgin) sauté to crispy the potatoes, place in a bowl with cheese, spinach, and garlic, season with salt and pepper, and set aside.
Season and sauté your fish in the remaining 1 oz olive oil to medium rare, remove and make your salsa.
Tomato Caper Salsa:
- 3 large, ripe tomatoes, diced
- 2 tbsp capers, rinsed
- 1 small maui onion, diced
- Juice from 3 lemons
- ½ cup calamata olives, diced
- 1 tbsp Hawaiian salt
- ¼ cup chopped Italian parsley
- ¼ cup olive oil
Tomato Caper Salsa Method:
Combine the diced tomatoes, capers, onion, lemon juice, olives, hawaiian salt, parsley, and olive oil in a bowl and toss.
Place ¼ of the sliced tomatoes on each plate, then ¼ of the spinach-potato salad (wilted nicely now), on each plate and your 4 portions of fish on each plate. Top each with ¼ of the salsa and drizzle a bit more of the olive oil around each plate.