Recipe courtesy of Zely and Ritz
Episode: Farm to Table
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
2 servings
Level:
Easy

Ingredients

Onion Scapes Pesto:
  • 1/4 cup blended oil (60-percent canola and 40-percent extra-virgin olive oil)
  • 2 tablespoons walnuts 
  • 4 heads onion scapes, blanched and shocked in ice water
  • Kosher salt and freshly ground pepper
  • Kosher salt and freshly ground pepper 
Sauteed Greens:
  • 2 small fresh red onions, sliced
  • 1 tablespoon blended oil
  • 2 bunches mixed types braising or cooking greens, stemmed, washed and thinly sliced
  • Kosher salt and freshly ground pepper
  • Kosher salt and freshly ground pepper 
Fish:
  • 1 teaspoon butter
  • 1 teaspoon blended oil
  • Two 6-ounce fillets fresh tilefish
  • 2 medium Chioggia beets, washed and sliced 
  • Chopped fresh herbs

Directions

For the onion scapes pesto: Blend together the oil, walnuts and onions scapes in a blender. Add salt and pepper to taste. 

For the sauteed greens: Pour the oil into a pot and sweat the onions over medium-low heat. Wilt in the greens, stir well, and then season with salt and pepper. 

For the fish: Heat a stainless steel pan over medium-high heat. Add the butter and oil, and then place the fish upside-down into the hot pan. Roast over medium-low heat until the fish has a nice golden brown color on the bottom side. Add the beets and roast alongside the fish, turning, until colored on all sides. Season with salt and pepper. 

Plate the sauteed greens and the roasted beets. Flip the fish fillet over and place on top, garnished with fresh herbs. Pour over the leftover fat from the pan. Finish with a nice spoon of the pesto on top of the fish. Enjoy the meal with a nice glass of beer or a nice cold rose, such as Weingut Michlits or Riesling. 

Cook's Note

Save the remaining pesto for other recipes, or to top pizza.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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