It’s spring in Seattle—that means fresh, tender peas, the first succulent morels, and firm, snowy halibut begging to swim around in a bowl with all that other goodness. For a little bite, I add some shaved Cincinnati radish—a long, mild radish that looks like a baby carrot. This is a lovely dish that puts me in mind of longer, warmer days.

　　

Ingredients

serves 4

　　2 tablespoons unsalted butter

　　4 ounces morels, cleaned and halved lengthwise (see page 64)

　　1 cup shucked, blanched English peas

　　Kosher salt and freshly ground pepper

　　2 tablespoons minced chives

　　4 (4-ounce) halibut fillets

　　2 tablespoons extra-virgin olive oil, plus more for drizzling

　　4 Cincinnati radishes, shaved with a mandoline

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Heat the butter in a sauté pan over medium heat and add the mushrooms. Sauté the mushrooms until soft, 2 to 3 minutes, then add the peas. Toss to warm through. Season with salt and pepper and add the chives. Keep warm.

　　

Step 3

Pat the fish fillets dry and season both sides with salt and pepper. In a large ovenproof sauté pan over high heat, heat the olive oil until it just starts to smoke. Add the fillets and turn off the heat. Give the pan a wiggle to make sure there is oil under all of the fillets. Turn the heat back on to high. Sear until golden brown on one side, 3 to 4 minutes, turn the fish, and then transfer the pan to the oven. Roast for 3 to 4 minutes, or until barely cooked through.

　　

Step 4

Put a mound of mushroom mixture in each of 4 warmed bowls. Top each with a halibut fillet and sprinkle the radishes over the top. Drizzle with olive oil and serve.

　　Ethan Stowell's New Italian Kitchen