A Plucky Condiment For Pan-Roasted Fish

A plucky condiment for pan-roasted fish

To learn more about this recipe, read the related story in TastingTable's Sous Chef Series edition. Want more exclusive recipes from the hottest restaurants and chefs in the country? Then sign up for free for Sous Chef Series now.

Recipe adapted from Chad Richard, The Optimist, Atlanta, GA

Radish And Pepita Salad
No Ratings
Chad Richard's Radish and Pepita Salad is a brilliant companion to pan-roasted fish.
Prep Time
10
minutes
Cook Time
0
minutes
Servings
4
servings
Total time: 10 minutes
Ingredients
  • 4 medium radishes, thinly sliced
  • ¼ cup toasted pepitas (pumpkin seeds)
  • 4 fresh mint sprigs, leaves removed and roughly torn (stems discarded)
  • 2 tablespoons lime juice
  • 2 tablespoons pumpkin seed oil (or extra-virgin olive oil)
  • ½ teaspoon kosher salt
  • Large pinch fresh ground black pepper
Directions
  1. In a medium bowl, stir together the radishes, pepitas, mint, lime juice, pumpkin seed oil, salt and pepper. Taste and adjust the salt and pepper as needed.
Rate this recipe