I went to the Fondy Farmer’s Market last weekend for the first time and I was thrilled to find some insanely cheap spring delicacies. I returned with bags stuffed full of greens, asparagus, strawberries, spring onions, and pea shoots. I became inspired by the cilantro and pea shoots to cook a thai inspired dish with a fillet of Lake Superior whitefish I picked up at the co-op. Add in a leftover half grapefruit (see this post for my stance on not so local ingredients in my mostly local food diet) and some radishes from the pot on my patio and you have a delicious meal for a hot (almost) summer day.
I just became aware of the fact that you can eat pea shoots and pea greens about a year ago. They are really delicious and have a lot of protein, plus they taste just like a pea pod but you can harvest them much earlier in the season. In this recipe they are just slightly wilted in a frying pan before plating, but you can also add them to a stir fry or eat them fresh in a salad.
Serves 4, serve with basmati rice (or wild if you want local rice)
*This meal can be made entirely local by substituting cider vinegar for the grapefruit and rice vinegar and using butter instead of coconut oil. (it does change the flavor a bit)
1 Tbs rice vinegar
3 spring onion bulbs or scallions, thinly sliced
3 radishes, thinly sliced
1 Tbs coconut oil (you can use any oil or butter, but coconut oil gives this recipe a lot of its taste)
2 whitefish fillets, cut in half to make 4 pieces
salt and cayenne pepper (to taste)
6 cups pea shoots
Take the thin slices of onion and radish and put in a small bowl with the vinegar and a sprinkle of salt. Set aside to pickle, stirring every minute if the vinegar does not cover all the slices.
Heat the oil in a pan, add the fish and squeeze 1/4 of the grapefruit over it, sprinkle with salt and cayenne. Let the fish cook a minute or two on each side. In the meantime cut the remaining grapefruit into segments, cut off all the skin thusly.
Once the fish is cooked, remove it from the pan and add the pea shoots. Cook, stirring frequently until wilted. Around 1-2 minutes. Plate by making a bed of pea shoots, placing the fish on, and topping with the pickled onions and radishes and a few slices of grapefruit. Sprinkle on cilantro and serve with rice.