Doesn’t this just look like heaven…
My friend has a plot at the Deep Ellum Gardens and these delightfully floral cilantro ‘berries’ (which are actually seeds) are one of the things I miss most about growing cilantro in my garden. I’m so happy Paula invited me to join her there yesterday because this lovely recipe is the result.
When cilantro goes to flower it produces these dainty little white blooms along with these tender little seed pockets (many call them berries). Overlooked by many- but they are actually edible, and oh-so delicious!
I know this dish sounds fancy because it involves exotic garden-grown micro greens- but it seriously couldn’t be a more quick and easy week night meal, and it’s just as delicious without the fancy ‘coriander berries’.
One of my favorite parts turned out to be this impromptu side dish! The sweet crisp sugar snap peas with buttery garlic added an excellent texture and spring-fresh flavor to the otherwise boring spinach. Lately when I’ve been cooking spinach I’ve just been throwing it in at the last minute, off the heat, to help preserve that tender texture and flavor with out wilting it down to a wrinkled soggy mess. Personally- I much prefer it this way.
Sea Bass & Coriander Berries with Spring Spinach Sautee
2 Sea Bass Filets
Fresh Coriander Berries (optional)
Sugar Snap Peas
2 cloves garlic
1 bunch spinach
Salt+Pepper to taste
Pat fillets dry and season with salt and pepper. In a heavy skillet heat oil over medium-high heat and sear fish, skin sides down, about 3 minutes, or until skin is golden. Turn fish over and cook 2 minutes more, or until just cooked through.
In a separate skillet set set to medium heat, warm 1 tbs of olive oil and toss the snap peas in. Cook lightly for just 1-2 minutes, then toss in the thinly sliced garlic. Cook until garlic is just translucent, then remove from heat. With the heat off (but in the same warm skillet) throw in the bunch of fresh spinach to wilt just slightly and warm through.
Plate immediately toping with the seared sea bass. Finish with a spritz of lemon and sprinkling of fresh coriander berries.