16 oz. swordfish steaks cut into eight two-ounce cubes
1/4 C sesame oil, split
1/4 C low-sodium soy sauce
1/2 lb. sea beans, lightly sauteed
1/4 lb. cranberry beans, lightly sauteed
1/4 C Markon First Crop Chives, snipped
Edible flowers for garnish
Marinate swordfish cubes in two tablespoons sesame oil and the soy sauce. Heat a large skillet; using marinade, sear the fish on all sides. Reserve.
Heat remaining two tablespoons sesame oil and saute sea beans and cranberry beans for one to two minutes.
Cut beans to same length as fish cube height. Place a square, greased mold in the center of a serving plate. Arrange two fish cubes, chopped sea beans, and cranberry bean tips inside mold (make sure it is tightly packed). Garnish with chives and edible flowers.
Repeat three more times. Remove molds right before serving to preserve shape.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.