Pan-Seared Branzino with Coconut-Braised Callaloo and Steamed Yucca

Bring a pot of salted water to a boil. Add the peeled, cubed yucca and cook until tender but not falling apart, about 15-20 minutes. Drain and keep warm.

In a wide skillet, sauté the onions and a touch of fresh ginger in a tiny splash of oil until translucent and fragrant. Add the fresh callaloo and cook until it begins to wilt.

Pour in the coconut milk, bring to a gentle simmer, and let the callaloo braise until soft and creamy, coating the greens in a rich, velvety sauce. Season with a pinch of allspice and salt.

Pat the branzino fillets bone-dry. Heat a non-stick skillet over medium-high heat. Season the fish lightly. Lay fillets skin-side down; press gently to ensure even contact. Cook for 3-4 minutes until the skin is golden and crispy, then flip carefully and cook for another 1-2 minutes until opaque and flaky.

Plate the creamy coconut callaloo, nestle the crispy-skinned branzino on top, and serve the steamed yucca on the side. Drizzle the Scotch Bonnet ketchup over the yucca for a bright, spicy, and tangy kick that cuts through the coconut richness.