Seared Mahi Mahi

½ C (120 ml) fish stock

3 T (60 g) passion fruit purée

2 T (29 ml) heavy cream

1 tsp (6 g) honey

1½ tsp (8 g) unsalted butter, chilled, cut into small pieces

2 tsp (6 g) passion fruit seeds

1½ lb (680 g) mahi mahi fillets

2 T (28 ml) freshly squeezed lemon juice

1 T (15 ml) olive oil

Salt and freshly ground white pepper to taste

1¼ C (100 g) eggplant, ⅛-in (3-mm) diced

1 Tbsp (15 g) unsalted butter

Sea salt to taste

⅔ C (100 g) mango, ⅛-in (3-mm) diced

1 lb (454 g) fingerling potatoes, peeled

2 T (29 g) butter

1 tsp (1 g) chives, finely chopped

Salt and freshly ground pepper to taste

1¼ C (100 g) eggplant, ⅛-inch dice

1 T (15 g) unsalted butter

Salt to taste

⅔ C (100 g) mango, ⅛-inch dice

1¼ T (4 g) cress or micro greens

Boil stock over high heat until reduced by a third; reduce to medium-high heat and stir in passion fruit purée; continue cooking, stirring frequently, until reduced by half. Stir in cream; continue cooking until reduced by half again. Remove from heat, stir in butter and passion fruit seeds. Set aside.

Toss mahi-mahi with lemon juice, olive oil, salt and pepper; let stand 15 minutes. Heat an empty skillet over medium-high heat; place fish skin side down in skillet; reduce to medium. After 2 minutes, shake pan gently to loosen; cook 2–3 more minutes until well browned and cooked about three quarters of the way through. (While fish cooks, drain and crush potatoes a fork; add butter; mix; add chives, salt and pepper. Turn fish; cook about 3 minutes more or until just barely pink in the center.

Sweat eggplant in butter with salt 2–3 minutes; add mango, sweat 1 minute; keep warm.

Boil potatoes until tender, about 10 minutes. Drain. Add butter and chives. Season with salt and pepper.

Divide potatoes onto 4 plates. Place fish skin-side up on potatoes. Divide eggplant and mango on top of fish. Drizzle sauce on the plate around fish. Garnish with cress or micro greens; serve immediately.