Halibut with Cashews, Tatsoi, and Oranges

One of the reasons Patrick and I chose our CSA farm was because they offered the option to customize your CSA box. We are able to login to the "farm store" each week and select what produce we'd like in our box. Some CSAs don't offer this flexibility and you get a surprise box each week. We like this option for two reasons - 1) we're less likely to waste produce since we know how to cook everything we select and 2) we can meal plan with the selected produce and buy accompanying ingredients for recipes before we receive the box.

With all of that said we still like to try something new and exotic every now and then. We've been supporting the same CSA and farm for over five years now so I think we've just about tried everything they offer. Well this year they offered something new - something I'd never heard of before! It was tatsoi. They described it as "a mild Asian green. It is sort of a mix between spinach and mustard greens." I selected tatsoi for our box and off I went to find a recipe that featured this new green.

The Internet wasn't too familiar with tatsoi recipes so I really had to dig around to find something to make with it. The recipe I landed on pairs the tatsoi with fish and citrus. We really liked it! The recipe was featured in a farm CSA subscription newsletter. They had a neat introduction of the leafy green so I'm including it below and then the recipe.

From Denison Farm: “Before we start: you've almost certainly eaten tatsoi before. The mild, mustardy leaves often show up in mixed salad greens, so -- surprise! -- you're probably already acquainted. What's so great about this green? Once you track it down, (aliases include tat soy, tat soi, broadbeak mustard, spoon mustard, spinach mustard, and rosette bok choy), it'll quickly become one of the most versatile green vegetables you know. It's friendly with a number of cuisines and preparations, much like the rest of its brassica siblings. Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking."


Halibut with Cashews, Tat Soi, and Oranges from Denison Farm and Chef Maya
Ingredients
2 - 4-6 ounce halibut fillets (we substituted cod)
2 cups tatsoi, cleaned and chopped
2 tbsp sesame oil
2 tbsp tamari (or low sodium soy sauce)
1/2 cup fresh orange juice (and slices of fresh oranges for garnish)
1/4 cup chopped cashews
Salt and pepper to taste
1 tbsp fresh ginger, chopped

Directions
   Season halibut with salt and pepper. In a large non stick skillet over medium high heat add sesame oil and halibut. Cook for about 3 minutes until well browned on one side and then flip over and lower heat to medium low.
   Add cashews, ginger, orange juice and tamari and allow juices to reduce for about a minute or two until halibut is cooked through. (depending on the thickness of your halibut it shouldn’t be more than another 2 minutes).
   Remove halibut from pan and add tatsoi. If the sauce reduces too much, add a little more orange juice, just enough to help the tatsoi wilt about 2 minutes more. Add orange juice to deglaze when necessary.
   Remove from heat. Place tatsoi on the bottom of the plate and top with halibut. Spoon sauce and cashews over the halibut and garnish with fresh orange slices.

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