Recipe | Market Fish with Charred Greens, Radish + Citrus Honey Yogurt
MARKET FISH + CHARRED GREENS
citrus honey yogurt
CITRUS HONEY YOGURT |
1 cup plain whole-milk yogurt
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1-2 tablespoons of Nature Nate’s Raw & Unfiltered Honey sea salt to taste
MARKET FISH |
2 Tablespoons Olive Oil
Two 8 oz hake filets (or other white fish available at the market)
Sea Salt + Pepper
1 watermelon radish, sliced thinly 1/2 cup basil leaves, torn
1/4 cup parsley leaves, torn
This is the perfect summer dish that utilizes seasonal market ingredients. One should feel free to experiment with the ingredients that are available to them. We chose a hake fish, and for greens we used a variety of chard, kale and grilled peas. Other fish fillets could work perfectly well, especially thicker cuts that will grill well. If one doesn’t have a grill accessible - a grill pan on the stovetop is a good alternative.
The highlight of this dish is the creamy yogurt that goes well on anything, salad, toast and vegetables.
For the citrus honey yogurt |
Combine lemon juice, yogurt and olive oil in a bowl until blended evenly. Drizzle 1 to 2 tablespoons of Nature Nate’s Raw & Unfiltered Honey into the mix, depending on preferred sweetness and whisk to combine. Add sea salt to taste.
For the fish |
Prepare grill to medium-high heat. Brush Hake filets generously with olive oil and season with salt and pepper. Grill filets until just cooked through, about 4 minutes per side. Set aside.
CHARRED GREENS |
2-3 Tablespoons of Olive Oil 2 cloves of garlic, crushed
1 bunch Rainbow Chard
1 bunch of kale
1 Tablespoon of water
1 cup of sugar snap peas Sea salt to taste
Wash and dry the chard and kale. In a large cast iron pan, heat the olive oil and the garlic over medium-high heat until aromatic, being careful not to burn the garlic.
Add about chard and kale to pan and add 1 tablespoon of water. Cook down for 3 to 5 minutes until liquid is absorbed.
Wash and dry snap peas, removing and discarding any stems. Toss in 1 tablespoon of olive oil and a pinch of sea salt. Distribute peas evenly across preheated grill. Let peas grill for 2 minutes on one side before turning and allowing them to cook a further one to two minutes. Remove from grill and set aside.
To serve, spread 1 tablespoon of citrus honey yogurt over center of the plate. Place sauteed chard over yogurt and top with filet of hake. Top with grilled snap peas and garnish with shaved watermelon radish, torn basil and parsley leaves. Add sea salt to taste.
Photo + Styling | Karen Mordechai