Chef Kevin Mitchell’s Pan Seared Kahala with Shrimp & Spring Vegetable Succotash

1. Bring a large saucepan of salted water to a boil. Add the asparagus and cook until bright green and just tender, about 2 minutes. Drain and immediately transfer to a bowl of ice water. Drain again and set aside. Repeat with the green peas.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the corn and onion and cook for 5 to 10 minutes, stirring frequently, until they begin to soften.
3. Add the garlic and cook until fragrant. Add the okra and yellow squash and cook for about 3 minutes.
4. Add the shrimp and cook for about 2 minutes, until they begin to turn pink.
5. Add the peas, asparagus, and tomatoes and cook for 1 minute.
6. Stir in the vegetable broth, tarragon, and parsley. Cook for another minute.
7. Add the butter, then fold in the Swiss chard or collard greens. Cook just until the greens are wilted and everything is heated through. Season with salt and pepper to taste.

Kahala

1. Heat a heavy cast iron or stainless steel skillet over medium high heat until very hot, about 3 minutes.
2. Pat the fish completely dry and season both sides with salt and black pepper.
3. Add enough of the olive oil to evenly coat the skillet. Add the fish and cook undisturbed until golden brown and the edges of the flesh begin to turn opaque, about 3 to 4 minutes.
4. Carefully flip the fillets. Add the butter and baste the fish as it cooks for another 2 to 3 minutes, or until cooked through. Remove from the skillet and keep warm.

To Serve

1. Divide the succotash among six plates and top each serving with a pan seared kahala fillet.