Ease of Preparation: Easy
Yield: 6 portions
Chef Siobhan Detkavich is cooking for the Spring signs: Aries, Taurus, and Gemini! This easy and healthy fish dish has some of the season’s most delicious gifts in it – ramps aka wild garlic and grassy fiddleheads – all supporting a delicate piece of steamed halibut that gets a sizzling pour over oil treatment that’ll leave your kitchen smelling like the heavens!
Ingredients:
- 6 5-ounce (142 g) halibut fillets, skinless
- Salt
- 1 cup (240 ml) vegetable oil
- 2 cups (470 ml) ramp leaves, rinsed and spun dry, sliced thinly
- ¼ cup (60 ml) finely chopped ginger
- 8 garlic cloves, crushed and finely chopped
- 3 red Thai chilies, seeded and minced
- 3 tablespoons (45 ml) soy sauce
Fiddleheads:
- 1 cup (240 ml) fiddleheads, cleaned
- Vegetable oil, for sauté
- 2 cloves garlic, thinly sliced
- ¼ cup (60 ml) slivered almonds
- 1 lemon, juice
- Salt and pepper
Method:
Line the bottom of a steamer basket with parchment paper. Place the basket over a pan of simmering water.
Season the fish with salt.
Add the fish to the steamer, cover, and steam until just cooked through, 5-6 minutes.
Transfer the cooked fish to a rack set above a rimmed tray.
Meanwhile, place the sliced ramps, ginger, garlic, and chilies in a glass jar.
Heat the oil in a skillet set over high heat. When the oil is very hot, carefully pour it over the aromatics in the jar. Allow the oil to be infused for 4-5 minutes.
Blanch the fiddleheads in a pot of salted, boiling water until crisp-tender, 2-3 minutes.
Transfer the fiddleheads to an ice bath, then spread out on a paper towel-lined tray to dry.
Heat a drizzle of oil in a sauté pan over medium high heat. Add the garlic and cook until fragrant, 30 seconds to 1 minute.
Add the blanched fiddleheads and slivered almonds to the pan and cook until warmed through, roughly 1 minute more.
Spritz the fiddleheads with lemon juice, season with salt and pepper, and transfer to serving plates.
Carefully spoon the hot oil mixture over the fish, allowing the excess oil to drip through the rack onto the tray.
Transfer the fish to serving plates, drizzle with soy sauce, and serve immediately.
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