Fish and borscht

Seared Rockfish with Quick Borscht Beets, Leeks, and Chard Ingredients: Rockfish Leek Beets Chard Potato Sour cream Dill Lime (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Thinly slice the leek.

- Peel the beets, then small dice them (into approximately 1/4� cubes).

- Peel the potato, then small dice it.

- Remove and discard any tough stem from the chard, then thinly slice the leaves.

- Trim and discard any tough stems from the dill, then roughly chop the fronds.

- Quarter the lime.

- Season the fish on both sides with salt, then lay on a paper towel lined plate at room temperature.

2) Start the stew: - In a sauce pan large enough to hold all the ingredients, heat 1 tablespoon olive oil on medium-high until hot. Add sliced leeks and season with salt and pepper. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add diced potatoes and diced beets and enough water to barely cover them. Season with salt and pepper and simmer for 10 minutes. Add the sliced chard, season with salt and pepper, and stir to wilt them into the stew. Cook until potatoes and beets are tender, about 5 minutes more, adding more water incrementally as needed. Add the juice of 2 lime wedges. Taste for seasoning.

3) Mix the dill sour cream: - In a small bowl, combine the sour cream and dill and stir to combine.

4) Cook the fish: - Heat 2 teaspoons olive oil in a large saute pan on medium-high until hot. Add seasoned fish, dry side down, and cook undisturbed until opaque at edges and lightly browned, about 5 minutes.

Carefully flip fish and cook until cooked through, about 3 minutes more. Remove from heat.

5) Finish the dish: - Divide stew between 2 bowls, divide cooked fish between them, then top with the sour cream and dill. Serve the remaining lime wedges alongside. Enjoy!