Miso Crusted Halibut with Asparagus and Shitake

Roasted veggies and fresh fish so good! This is a quick meal perfect for a crazy weeknight. If you can get Garlic scales they are a great addition to this dish. 

1 bunch of asparagus
1 bunch of garlic scapes
6 oz shitake mushrooms, halved
4 tbsp butter, melted
4 tsp miso
Zest of one orange, then quarter the orange
2 halibut fillets
1/2 c panko breadcrumbs
2 tbsp olive oil

Preheat oven to 350. Line a baking sheet with foil. 

Mix butter, miso and orange zest until smooth. 

Place the asparagus on the baking sheet and halibut on the other end. Season with salt and pepper. Drizzle halibut with miso mixture, then use remaining to toss with the asparagus and garlic scapes. 

Combine the panko and 1 tbsp of olive oil and press into the halibut.

Toss shitakes with 1 tbsp olive oil and season with salt and pepper. Place on the baking sheet. 

Bake for 18 – 20 minutes until the fish is cooked through. 

Serve with a squeeze of orange.

Serves 4.

Steak and Spring Vegetables

This is an easy weeknight meal chock full of spring veggies. If you don’t have access to green garlic – sub in 4 cloves garlic, green onions can stand in for spring onions and peas for pea shoots. I served this dish with a little buttered fregola pasta.

Ingredients:

1 lb New York Strip Steak
1 bunch of green garlic, sliced 1/2 inch pieces
1 bunch of garlic scapes, sliced 1/2 inch
1 bunch of spring onions, sliced 1/2 inch
1 bunch of asparagus, sliced 1/2 inch
1 clove garlic
1/3 c dijon
1 tbsp sherry vinegar
1 tsp honey
1/2 tsp cayenne pepper
1/3 c olive oil
1 tbsp water

Combine garlic clove, Dijon, sherry vinegar, honey, olive oil, cayenne and water and blend together with an emersion blender until smooth.

Heat grill over medium high. Season steak with salt and pepper and rub with a little olive oil. Grill 3 – 5 min per side until internal temp of 120. Let rest.

In a large skillet heat 2 tbsp olive oil and add all the veggies excep that pea shoots and cook for about 7 minutes until Asparagus is crisp tender. Stir in pea shoots and season with salt and pepper.

Slice steak thin and drizzle with sauce. Serve with veggies.

Serves 4.