Wild Line Caught Walu Recipe

Prepare fish

Pat the walu fillets very dry with paper towels. Leaving skin on helps keep the fillets together while cooking and adds texture. Season both sides evenly with kosher salt (1 tsp) and freshly ground black pepper (1 tsp). Let sit at room temperature for 10 minutes while you preheat the pan.

Sear fillets

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes. Add 2 tbs neutral oil and swirl to coat. Carefully lay the fillets skin-side down away from you to avoid splatter. Press gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down until the skin is crisp and the flesh is mostly opaque about two-thirds of the way up the fillet, about 3–5 minutes depending on thickness.

Finish in pan

Flip the fillets gently and add 1 tbs unsalted butter to the pan. Tilt the pan and spoon the melted butter over the tops of the fillets for 30–60 seconds to finish cooking (target internal temperature 125–130°F / 52–54°C for medium-rare to medium). Remove fillets to a warm plate and tent loosely with foil to rest for 3–4 minutes.

Sauté shallot

Reduce heat to medium. If the pan is dry, add 1 tsp oil. Add the finely minced shallot (1 each) to the pan and cook, stirring, until softened and fragrant, about 1 minute — scrape up any brown bits (fond) left by the fish with a wooden spoon.

Deglaze

Pour in 1/4 cup dry white wine (or fish stock) to deglaze the pan. Scrape the bottom of the pan to loosen browned bits. Let the liquid reduce by about half, 1–2 minutes.

Finish sauce

Reduce heat to low and stir in 1/4 cup heavy cream and 1/2 tsp Dijon mustard. Add 1 tbs rinsed capers. Simmer gently until the sauce thickens slightly, about 1–2 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Remove from heat and swirl in any accumulated juices from the resting fish for extra flavor.

Brighten and finish

Stir 2 tbs fresh lemon juice and 1 tsp grated lemon zest into the pan sauce. Taste and adjust seasoning. Spoon a little sauce onto warm plates, place the rested walu fillets on top, and spoon additional sauce over each fillet.

Garnish

Sprinkle chopped flat-leaf parsley (2 tbs) and sliced chives (1 tbs) over the fish. Add microgreens (1/2 cup) if using for freshness and presentation. Serve immediately with lemon wedges on the side.