Seared Fish with Radish Salad and Radish Greens Dressing

  • PREP 15 minutes
  • COOK TIME about 6 minutes
  • SERVES 2
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Functional Foods Highlight

This dish is all about the Radish! These beautiful little gems are crunchy, spicy and a little sweet and if you haven’t worked with them before I strongly suggest you try them. You can roast them, braise them or eat them raw with butter (gotta love the French!) I love using them in salads as a garnish to add an extra crisp bite, but in this case they are the salad. Accompanied with your favorite fish, this dish celebrates every bit of the radish.

Food Farmacy

  • 2 6oz. filets of flaky white fish of your choice
  • 2 lemons
  • 3 Tbl. olive oil (divided into 1 Tbl. and 2Tbls.)
  • variety of radish ( I used 3 French Breakfast and 1 Watermelon)
  • 2 small carrots
  • 1/2 shallot
  • fresh parsley (divided into 1/4 cup and 1/2 cups)
  • 1 cup radish greens
  • salt and pepper to taste


 1. In a shallow dish, marinate fish in juice of half a lemon 1 Tbl. olive oil; set aside while you prep the salad

2. For the salad: Using a mandolin or sharp knife, thinly slice radishes, carrots and shallot, add to a bowl with a 1/4 cup chopped parsley and juice of 1/2 lemon. Set aside

3. For the dressing: Add radish greens, 1/2 cup parsley, juice of 1/2 a lemon and 2 Tbl. of olive oil to a food processor and pulse until everything is incorporated. Season to taste and set aside.

4. For the fish: Using a nonstick pan, heat over medium/high heat. Season filets with salt and pepper and cook fish for 3 minutes on each side (depending on thickness)

5. Remove from heat and squeeze juice of 1/2 lemon over fish.

6. Plate by topping each filet with the radish salad and drizzle with radish greens dressing.

From the Chef:

Experiment with different types of radishes! They come in a variety of colors and flavors; from mild and sweet to peppery and spicy.

From the Doctor:

To add some extra nutrients into this recipe, try adding some dark leafy greens, like spinach or kale, to your dressing.