Believe it or not, the star of this dish is the potato. New potatoes, the first of spring, are freshly dug up from the ground and brought to market without curing. Curing is what allows the potato’s sugar to convert to starch — but these sweet babies, wispy skinned and delicately flavored, haven’t been cured – and to me, their texture and flavor are nothing short of wonderful. I look forward to them every spring! Simply steamed, served with yogurt or sour cream, fresh dill and flakey sea salt– always a special treat. So this is where this recipe started from… and evolved too. The ahi is actually optional. I would be happy with just the potatoes and the dill sauce and good rustic rye bread to mop it all up with. But for those less carb inclined this would also pair beautifully with simple roasted salmon or halibut.
The sauce is like a spring garden. Fresh Dill, scallions and spinach are blended up with water and a little oil, seasoned with salt and pepper. It’s gently warmed.
The Ahi is crusted with a mixture of Coriander and Fennel seeds. If you’ve been here a while you will recognize my love of coriander paired with dill. Such an interesting combination. Earthy, yet fresh and grassy.
New potatoes are simply boiled or steamed whole until fork tender, then sliced. If they are very small, leave them whole or halved. Place them atop the dreamy green sauce, then drizzle the plate with diluted plain yogurt or sour cream. See Notes.
Top with the seared crusted ahi and scatter the plate with fresh dill and chive blossoms.
A cheerful spring dish that highlights new potatoes! For more spring inspired meals ….go here!
A simple tasty recipe highlighting spring potatoes. Coriander and Fennel Crusted Ahi with new potatoes, dill sauce and yogurt. Substitute simple roasted salmon or halibut for the Ahi.
- 8 ounces baby potatoes ( red, white, purple, yellow or a mix)
- 1/2 cup water
- 1/4 cup light olive oil
- 2 ounces baby spinach ( two big handfuls)
- 1 ounce dill ( tender stems ok)
- 1 scallion, chopped
- 1/4 teaspoon kosher salt
- 1–2 teaspoons fresh lemon juice
- 1 tablespoon coriander seeds– lightly crushed
- 1 teaspoon fennel seeds– whole
- 1/2 teaspoon kosher salt
- 1/2 teaspoon course ground black pepper
- 8 ounces ahi
- 2 tablespoons coconut or vegetable oil
Garnish with diluted plain Greek yogurt ( or sour cream) – see notes, fresh dill and chive blossoms
- Place potatoes in a small pot, cover with water and bring to a boil over high heat. Cover, turn heat down and simmer until fork tender, about 15-25 minutes depending on size.
- Make the Dill Sauce. Place water, olive oil and spinach in a blender and blend. Add dill, scallion, salt and pepper and blend until smooth. Taste, adjust salt, add more if you like and a squeeze of fresh lemon juice. Place in a small pot, set aside.
- Place seeds, salt and pepper on a small plate and mix well. Coat all sides of ahi with the seed/salt mixture, pressing seeds in firmly.
- Cook the Ahi. Heat oil over medium high heat in a cast iron skillet until hot and just smoking. Place ahi gently in the skillet and cover partially if seeds begin to spatter.Sear on very hot heat, for just 1-2 minutes, until it develops a nice golden brown crust, then turn over, and cook the other side, just 1 minute or so. You want the inside to stay rare.
- Heat the small pot of green dill sauce over low heat, gently warming, careful not to overheat, or it may loose its vibrant color.
- Assemble the plates. Place a circle of green dill sauce in the middle of the place. Slice potatoes and place them over the green sauce. Slice the Ahi with a very sharp knife and place atop the potato slices. Garnish the plate with the diluted yogurt or sour cream, sprigs of fresh dilll and chive blossoms.
- Notes: to make diluted yogurt- place equal parts plain yogurt ( or sour cream) and water in a small bowl and stir with a fork until smooth. 2-3 tablespoons of each.