It’s finally warm and summer is almost here, but it felt like it took an awfully long time for spring to arrive. Here in Chicago, asparagus just started to join my outdoor markets and I’ve been jealous of Diana’s California produce pics on Instagram for what feels like forever. This dish is celebrating all of the goodies at the market NOW with our favorite spring fish, halibut, affectionately known as “hali” in our kitchens. This dish is easy to update with any seasonal favorites as the seasons change. If the weather isn’t cooperating and it snows during a trip to Chicago in April, you can always break out some frozen peas and buy a winter coat – just like we did on Diana’s last visit.
This salad should crunchy and fresh so don’t overcook the veggies! We mixed raw radishes and fennel, both sliced super thin with a mandoline, with blanched fava beans, green beans and asparagus. There’s a bite from thinly sliced scallions and plenty of brightness from lemon zest and fresh mint. It’s GREEN and beautiful – you’ll feel healthy just looking at it. This salad is just as amazing leftover since it doesn’t get wilted and sad looking even after being tossed with a light dressing. We recommend making extra and enjoying it for lunch with some shaved pecorino on top. Just trust us.
xo ab + DZ
- 8 ounces haricots vert or thin green beans
- 1 pound fava bean pods or 4 ounces frozen fava beans
- 8 ounces asparagus spears – we like medium-sized spears, tender but not wimpy!
- 4 radishes, thinly sliced
- 1 small fennel bulb, thinly sliced
- 2 scallions, thinly sliced
- 1 tablespoon thinly sliced mint leaves
- 1 lemon, zested and juiced
- ¼ cup olive oil
- salt and pepper, to taste
- Bring a large saucepan of well-salted water to a boil. Cook green beans until they’re bright green and crisp tender, about 2 minutes. Drain and shock in ice water to stop cooking. Cook fava beans until tender, about 4 minutes. Drain and shock in ice water to stop cooking; remove skins from fava beans by pinching them. Cook asparagus until crisp tender, about 2-4 minutes depending on thickness of the stalks. Drain and shock in ice water to stop cooking. Set green beans, fava beans and asparagus on a clean towel to dry. Cut green beans and asparagus spears in 2-inch pieces.
- Whisk lemon juice, olive oil and salt and pepper together in a large bowl. Gently toss vegetables to coat. Top with scallions, mint and lemon zest. Enjoy cold or room temperature over fish or on its own.
- 4, 6 ounce halibut fillets, skin removed
- kosher salt and pepper, to taste
- ¼ cup olive oil
- Heat olive oil over medium-high heat in a large, preferably non-stick, skillet. Season halibut fillets with salt and pepper on either side. Place halibut fillets in the pan and cook undisturbed until the fish is browned on one side, approximately 4 minutes. Flip and cook for an additional 2-3 minutes until the other side is browned and fish is just beginning to flake.