Clif Notes

Summer is here!

Originally Posted by Efrain Barragan on Friday, June 10, 2011

We are finally getting a little sunshine in Northern California and there is no better indicator that summer has arrived than a box full of fresh veggies! This week we were able to do a partial CSA box for our members and those who picked up their box received a bounty of turnips, red mustard, red Russian kale, lacinto kale and tat soi. We know…you are all ready for juicy, ripe tomatoes, fresh basil and sweet peaches. But we’re not quite there yet. In the meantime, what do you do with tat soi? Chris Hale who manages our CSA Box program had the same question and hunted down some great recipes that she tried out this week. Her favorite – a grilled halibut recipe that she found on Epicurious from Bon Appetit magazine. We highly recommend giving it a try!

Grilled Halibut with Tat Soi and Spicy Thai Chiles

Ingredients:

5 tablespoons sugar
5 tablespoons fish sauce*
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 pound tatsoi (about 12 cups packed)

Preparation:

Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates. Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately. Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates. Place fish atop tat soi. Spring each fillet with carrot; drizzle with 2 tablespoons sauce. Serve, passing remaining sauce separately.
Recipe courtesy of Epicurious.com.


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