Slender stalks of green garlic and tender spring onions are fleeting seasonal delicacies that should be snatched up from your green grocers or farmers markets while they are still available.
Green garlic is a mild immature version of its grown up dried self, pulled from the ground before its bulbs form, and can be used now in fish dishes, light soups, sauces, and relishes such as the one featured here.
Spring onions are simply yellow, white or red onion youngsters; slim and delicate, mild and sweet.
Pair these two kids with the puckery flavors of blood orange and Meyer lemon and you've got a mouthwatering topping for a thick mild white fish like halibut. Cod, rockfish and sablefish will work just as well, but may take less time to roast depending on their thickness.
The cooking method used here is fast and easy. Prepare the relish while the halibut is roasting in the oven; they will both be finished at the same time, ready to serve in about one-half hour from prep to plate.
A perfect springtime weeknight offering.
Roast Halibut Fillet with a Relish of Blood Orange, Meyer Lemon, Green Garlic and Spring Red Onion