Ramps are a lovely spring veggie that is usually foraged rather than grown. You can usually find them in your local farmers market from April to June. These pickled ramps are great by themselves or served with rabbit, chicken, Asian noodles, or on a salad.

Pickled Ramps

1 Bunch – Fresh Ramps
2 cups – water, hot from the tap
1 cup – Rice wine vinegar (or white balsamic as pictured here)
3/4 cup – sugar
4 1/2 tsp – kosher salt

Mix all ingredients except ramps until sugar and salt dissolve. Clean ramps and lay in a wide dish so that they just fit in 1-2 layers. Pour pickling liquid over the top. Let sit 10 minutes, gently stir, then place in the refrigerator for 1-2 hours or until cool.

This dish is a bit of island inspired deliciousness. It’s light and fresh and reminds me of something I would eat in my favorite beach shack in Hawaii.

 

Macadamia Nut Encrusted Halibut

1 lb – Fresh Halibut fillet

1 cup – Macadamia nuts, chopped

1 cup – Panko flakes

1/2 cup – Coconut flour (alternatively use All-purpose flour)

1 – Egg, beaten

2 – Whole avocados, divided

2 – Whole Mangos, diced

1/2 cup + 1 Tbsp. – Yellow and Red sweet peppers, divided

1/2 cup – Red onion, diced

1/2 cup – Fresh cilantro, minced

2 – Fresh limes

1 – Small potato, diced

1/2 cup – Onion, diced

2 cups – Rice, uncooked

4 cups – Chicken broth

2 cups – Fresh asparagus

Kosher salt, pepper, and light olive oil

 

First prepare the rice. Heat a large heavy skillet on medium heat. Add 2-3 Tbsps. oil then add the 1/2 onion and potato. Sauté until clear, avoid browning. Add an additional 2 Tbsps. oil and then rice. Toast the rice, stirring frequently for several minutes. Add the rice, onions, and potatoes to a rice cooker, along with the chicken broth. Cook until the broth is fully absorbed, salt to taste.

While the rice is cooking, prepare the chutney by adding dicing 1 1/2 avocados. Add to a medium bowl along with the mango, 1/2 cup of the sweet peppers, the red onion, and the cilantro. Add lime juice, salt, and pepper to taste. Mix and let rest.

Prepare the avocado spread by first sautéing 1 Tbsp of finely minced sweet peppers until soft. Add to a blender along with 1/2 an avocado, salt, pepper, lime juice to taste along with 3-4 Tbsp. oil. Blend until smooth, reserve.

Prepare the halibut by cutting first cutting the fillet unto individual servings. Pat dry with a paper towel. Dust with salt, pepper, and coconut flour. Dip each piece into the beaten egg then into a mixture of finely chopped Macadamia nuts and panko flakes.

Heat a large skillet on medium-high heat. When the hand begins to smoke, add 1/4 oil. Add fish and sauté until well browned on each side, about 6 minutes.

To serve, add rice to plates and top with halibut and chutney. Serve with steamed asparagus and avocado spread to the side.