ROASTED YOUNG CHARD LEAVES & GRILLED STEM RELISH WITH YELLOW-EDGE GROUPER

This dish highlights two hyper seasonal south Florida ingredients: Roberto's Young Chard and Breakfast Radishes. Roberto is a steward of the soil; he grows using minimal intervention and no chemicals — which translates to outstanding flavor in his vegetables.

Roasted young chard leaves & grilled chard stems relish with yellow-edge grouper

INGREDIENTS

For the roasted chard leaves:

10ea young chard leaves
2g Senia extra virgin olive
4g sea salt

For the grilled stems relish:

10ea young chard stems, thinly sliced
8g pickled yellow mustard seeds
10g golden raisins
1g Daphnis & Chloe sweet marjoram
1g Daphnis & Chloe wild thyme flowers
5g Senia extra virgin olive oil
2g sea salt

For the marinated breakfast radish:

4ea thinly sliced breakfast radish
2ea meyer lemon zest
1ea meyer lemon juice
1g Daphnis & Chloe sweet marjoram
2g Senia extra virgin olive oil
1g sea salt

METHOD

For the roasted chard leaves:

Pick the leaves from the stems of the young chard, reserve the stems and season the leaves with the EVOO and sea salt. Place in a pan with parchment paper and roast at 300f for about 35-40 mins.

For the grilled stems relish:

Mix all ingredients in a bowl, place in a grill basket over very hot ambers and cook for approximately 3-4 minutes.

For the marinated breakfast radish:

Thinly slice the breakfast radish, mix all ingredients in a bowl and allow to marinate for 10-15 minutes.

To finish:

Grill over hot embers with a little bit of brown butter and sea salt the piece of yellow edge grouper. Place some of the young chard stem relish in the bottom of the dish followed by the grilled fish and cover with the remaining stem relish. Finish plating by layering the roasted chard leaves and the marinated breakfast radishes. Squeezeee a little more of the meyer lemon on top y buen provecho!!