Succulent Fresh Fish and Spring Produce

Fresh-Caught Pan-Fried Yellowtail, Garlic Butter Petite Peas and Green Beans, Toasted Pine Nuts, Tarragon, Mint, Parsley, Meyer Lemon Hummus Drizzle

Fresh-Caught Pan-Fried Yellowtail
Garlic Butter Peas and Green Beans
Toasted Pine Nuts
Tarragon, Mint, Parsley
Meyer Lemon Hummus Drizzle

Neither succulent fresh fish nor fresh spring produce need much embellishment. Although the addition of lots of fresh green herbs and a drizzle of meyer lemon hummus doesn’t hurt. The verdant colors of spring make the dish pop. Where pine nuts, parsley, and lemon juice are a classic pairing with hummus – here all these flavors and textures lend a supporting role to the fish and vegetables. The ubiquitous dip is equally fabulous as a sauce for fish.

How to Make this Dish

Fresh-Caught Pan-Fried Yellowtail, Garlic Butter Petite Peas and Green Beans, Toasted Pine Nuts, Tarragon, Mint, Parsley, Meyer Lemon Hummus Drizzle

This isn’t a recipe per se, just a blueprint, since there are not exact measurements or cooking times. For reference though, I had a pound of fresh yellowtail here.

  • fresh yellowtail
  • salt and pepper
  • flour
  • canola oil for frying

Cut fish into chunks. Toss with salt and pepper. Coat with flour. Shake off extra flour. Fry in canola oil in a non-stick pan over medium-high heat until cooked through, turning as needed. Finish with a squeeze of fresh meyer lemon juice.

  • fresh or frozen green peas, cooked to bright green
  • fresh green beans, trimmed and cooked to bright green
  • butter
  • garlic
  • toasted pine nuts

Meanwhile, melt butter in a skillet. Add garlic and cook until fragrant. Remove from heat. Toss peas and green beans with garlic butter.  Season with salt and pepper or red chile flakes. Add pine nuts and gently toss the mixture.

  • parsley
  • mint
  • tarragon

Rough chop a generous amount of the fresh herbs.

  • meyer lemons
  • classic hummus

Whisk classic hummus with meyer lemon juice to make a drizzle consistency.

Fresh-Caught Pan-Fried Yellowtail, Garlic Butter Petite Peas and Green Beans, Toasted Pine Nuts, Tarragon, Mint, Parsley, Meyer Lemon Hummus Drizzle

To serve, place yellowtail over the pea mixture in the skillet. Drizzle hummus sauce over the top. Garnish with handfuls of fresh herbs and meyer lemon.

Fresh-Caught Pan-Fried Yellowtail, Garlic Butter Petite Peas and Green Beans, Toasted Pine Nuts, Tarragon, Mint, Parsley, Meyer Lemon Hummus Drizzle

Food Network

featuring

Peas

food network logo

#SensationalSides is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite side dishes. This week’s sensational side features PEAS. Get inspiration from our very popular Pinterest Board with over 400,000 followers called Let’s Pull Up A Chair here.

My friends at Food Network are sharing some amazing side dishes. You might enjoy taking a peek at other fresh springtime recipes from some fabulous bloggers below…

Devour: Crowd-Peasing Recipes Using 3 Varieties of Spring Peas
Creative Culinary: Spaghetti with Pea and Pine Nut Pesto
Napa Farmhouse 1885: Pasta with Spring Peas & Pancetta
Red or Green: Sugar Snap Peas & Peppers
Elephants and the Coconut Trees: Peas and Cottage Cheese Curry
The Mom 100: Sauteed Vegetable Frittata
FN Dish: 5 Ways Peas Are Better with the Italian Treatment

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