The Radish is one of the most under-appreciated vegetables in my opinion. It’s often the last man standing on a veggie platter, the filler in the sad tasteless airplane salads or an ornament carved to serve no other purpose than to decorate a dinner plate.
But what’s not to love about a radish — it’s pink! it’s purple! it’s Chanel red! A radish has a great crunch that can add texture to any dish and has a peppery bite that makes this veg one of the more flavorful fresh ingredients that can completely change a recipe without a lot of fuss. And because it’s hearty, radishes can keep for at least a week if stored properly in an airtight container, so you use them up as time allows.
We are often at a loss of what to do with a radish, other than slice it up into a bowl of greens. Keep this recipe in your back pocket for a vibrant and quick Spring radish slaw that is not only good on its own, but can be the perfect accompaniment to a grilled steak, fish, pork chop or just about anything asking for a punch of flavor {also xoxo on tacos!}
Grilled Ginger Sesame Cod with Radish Slaw
Spring Radish Slaw {on Sesame Ginger Lime-Poached Cod}
Serves 2
6 radishes, thinly sliced
3 scallions, diced
small handful of flat-leaf parsley, chopped
1/2 lime, zested and juiced
sel gris or other coarse salt
pepper to taste
1 x 12-16oz cod filet
1 teaspoon ground ginger
1 teaspoon black sesame seeds
1 teaspoon regular sesame seeds
1/2 lime
olive oil for drizzling
sel gris or other coarse salt
pepper to taste
For the Slaw:
- Wash and thinly slice radishes, removing roots and stems. Thinly dice scallions halfway up the dark green stem, discarding the rest and the root. Roughly chop parsley and add everything to a small bowl.
- Add the zest and juice of half a lime, a general sprinkle of coarse salt and pepper and toss everything together with your hands, giving it a good squeeze. Set the bowl to the side or place in the fridge if you don’t plan to use it within ~30 minutes. Enjoy as a salad as is, or continue to cook your favorite grilled item and use as a fresh slaw topping.
For the Fish:
- Cut a large enough piece of foil to place your fish filet in the center and be able to bring the edges together to create a sealed pouch after prep.
- Place your filet in the center and lightly drizzle with olive oil and the juice of half a lime. Bring up the edges of foil slightly if needed to prevent juice for getting all over your counter. Season with salt and pepper.
- In a small bowl mix the ginger and sesame seeds and sprinkle over the fish to generously cover. Save any extra for another time.
- Bring the edges of the foil together and fold over creating a tight seal, which leaving enough room for air to circulate to poach the fish.
- Heat your grill to low and place the foil pouch either directly on the grill or on the rack above, allowing it to cook 10-15 minutes. Check when the timer is down that the fish is completely white — add additional time if needed.
- Top your filet with the radish slaw, sprinkle some flaky maldon salt across the top and enjoy!
Summer Grillin’ is Good:
Gourmet Grilled White Truffle Corn
Grilled Thyme-Cumin Vegetable Kabobs
Creative Crowd-Pleasing BBQ’d Pizzas
Bison, a Better Burger Worth Biting Into
Whole-Grain Mustard & Rosemary Pork Chops
8.ate@eight 