Seared Rockfish with Black Lentil Salad Brown butter vinaigrette and assorted greens and herbs Ingredients: rockfish black lentils butter green garlic parsley mint cucumber shingiku (chrysanthemum greens) komatsuna greens kale lime (for best results, read recipe fully before beginning)
Shingiku
Komatsuna
1) Cook the lentils: Heat 3 cups of water to the boil on high. Add lentils, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain cooked lentils of any excess water, and transfer lentils to a bowl. Season with salt, pepper, and olive oil. 2) While the lentils cook, prepare the ingredients: Wash and dry the fresh produce. Remove and discard any tough stems from herbs and shingiku. Tear leaves into large pieces. Remove and discard tough center rib from kale. Thinly slice leaves. Thinly slice komatsuna greens and stems (stems are edible and delicious). Small dice the cucumber. Season with salt and set aside in a small bowl. Thinly slice the green garlic. Quarter the lime. Season fish on both sides with salt. Lay on paper towel-lined plate. 3) Sear the fish and brown the butter: Heat 1 tablespoon olive oil in a large saute pan on medium-high until hot. Transfer seasoned fish to hot pan, placing dry side down. Cook for 3 minutes, then flip and cook for 2 minutes more, or until cooked through. Transfer cooked fish to a plate and keep in a warm place. Return pan to stove. Add butter to pan and cook, stirring constantly, until it melts and begins to brown. Add sliced green garlic and cook just to soften, about 15 seconds. Transfer brown butter and green garlic to cooked rice. 4) Finish rice salad and plate your dish: Drain salted cucumber of any excess liquid. To cooked rice, add diced cucumber, juice of lime wedges, torn herbs and shingiku, chopped kale and sliced komatsuna leaves and stems. Season to taste with salt and pepper. Divide rice salad between 2 plates and top each with the cooked rockfish. Enjoy!