The inspiration behind this dish came by surprise.  Walking into the house, I pass our herb garden–and yesterday in the herb garden were two delicate, white blossoms standing proud within my garlic chives.  I had seen the illusive chive blossoms before at the Farmer’s Market and in restaurants (which can be white like these, or even a lovely lavender color) but had never seen them in my own garden.

They are edible, and the taste is of the chives themselves but extrapolated by about twenty.  Excited to use the peppery blossoms in dinner, I decided to coat two flaky halibut fillets simply with chopped, roasted cashews and fresh garlic chives from the garden. I served the fish over bitter radicchio leaves along with the blossoms. The dish is gorgeous when presented with the blossoms, but the dish works perfectly even without the blossoms and just the snipped, fresh chives.

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Tagged: baked fish, baked halibut, cashew & chive-crusted fish, cashew-crusted fish, cashews, chive blossoms, chives, fish, fresh chives, garlic chive blossoms, garlic chives, halibut, nuts