Vegetable oil
4 medium potatoes, peeled and sliced
lengthwise into ½-inch wedges
5 cloves garlic, thinly sliced (divided)
1 1.4 container yellow mustard seeds
½ cup white vinegar
½ cup water
4 sprigs fresh marjoram (divided)
½ pint cherry tomatoes, cut
in half
½ pound steelhead fillets
Paprika to taste
Soul Seasoning or Cajun seasoning
to taste
½ cup chicken broth
To make potato salad: Preheat oven to 350 degrees. In an ovenproof skillet, heat 2 to 3 tablespoons vegetable oil over moderately high heat. Add potatoes and fry until crispy and brown, about 20 minutes. When most of the potatoes are browned, add 3 cloves of the sliced garlic and toss. Cook an additional few minutes then finish potatoes in oven, about 10 minutes or until tender. Keep potatoes warm.
To make mustard dressing: Add the entire small jar of mustard seeds to a saucepan with white vinegar and water. Simmer over low heat until reduced by two-thirds. Strip the leaves from 3 sprigs of the marjoram.
In a bowl, toss potatoes, marjoram leaves, cherry tomatoes and 2 to 3 tablespoons mustard dressing until mixed. Keep warm.
To make fish: Season fish with paprika and Soul Seasoning and place in a hot skillet with 1 tablespoon oil. Cook over high heat for 4 minutes, until seared and nicely browned. Flip fish and add chicken broth, remaining 2 cloves of sliced garlic and the remaining sprig of marjoram. Cover and simmer for 2 minutes.
Place cooked fish, browned side up, on top of the warm potato salad and pour the pan juices over everything. Makes 2 servings.