This dish includes delicately cooked carrot strings and Craig, of course, recommends winter carrots if you can get ‘em. He also forages for wild ramps in late April and early May, and suggests trying this recipe with ramps instead of green onions, “This is a wonderful option you can only enjoy for a few weeks of the year—and it’s so worth the effort!”
Ingredients
1 pound Halibut fillet, cut into single servings Available in Our Premium Seafood Subscription Box
Spring green salad mix
2 green onions or ramps, minced
2 wintered or storage carrots
Fresh sunflower sprouts
Salt and pepper, to taste
Pecorino romano cheese (optional)
Directions
MARINATE FISH
Drizzle the fish with olive oil, sprinkle with pinch of salt and fresh-ground black pepper on both sides. Set aside.
PREP CARROTS
Use a lemon zester to create long, thin carrot strings. One carrot should give you enough strings for each plate.
COOK VEGGIES
Drizzle olive oil into the bottom of a cast iron pan and heat on medium until oil is hot. Add minced green onion, sauté for a few minutes until soft and a bit brown. Remove from oil and set aside.
In same pan, cook the carrot strings for a few minutes until soft. Remove and set aside. Do the same with the sunflower shoots.
COOK FISH
Reduce heat to low, add fish to same pan. Cover and let cook for 4-5 minutes over low heat. Flip the fillets over, and cook for another 2-3 minutes.
PLATE + SERVE
Nestle hot fish on bed of greens. Top with carrot strings, sunflower shoots, and green onions. Sprinkle with grated Pecorino Romano cheese.
