Market Price Recipe
Make Market Price Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Market vegetable & protein selection
Vegetables & produce
Pan sauce / broth
Seasoning & finishing
To serve
Method
Prepare ingredients
- 1
Prep proteins and vegetables
Pat fish fillets and shrimp dry with paper towels. If using tofu, press and cut into 1/2-inch cubes. Halve cherry tomatoes. Slice zucchini and bell pepper. Thinly slice fennel if using. Mince garlic, zest and juice the lemon, and chop fresh herbs. Season fish, shrimp (and tofu if using) lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Cook proteins
- 2
Sear fish
Heat 1 1/2 tablespoons olive oil in a large sauté pan over medium-high heat until shimmering. Add fish fillets skin-side down if skin-on. Sear without moving until golden and crisp, about 3-4 minutes. Carefully flip and sear the other side 2-3 minutes until just cooked through (internal temperature ~ 135-140°F / 57-60°C for moist fish). Transfer to a plate and tent loosely with foil to keep warm.
- 3
Cook shrimp (and tofu if using)
Add 1/2 tablespoon olive oil to the same pan and reduce heat to medium. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. If using tofu, sauté cubes 3-4 minutes per side until golden. Transfer shrimp/tofu to the plate with the fish.
Make the pan sauce and vegetables
- 4
Sauté aromatics and vegetables
Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Over medium heat, add minced garlic and sliced fennel (if using). Sauté 30-45 seconds until fragrant. Add sliced zucchini, bell pepper, and cherry tomatoes. Cook, stirring occasionally, until vegetables are just tender and tomatoes begin to release juices, about 4-5 minutes.
- 5
Deglaze and build sauce
Pour in the white wine (or 1/2 cup vegetable broth) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 1-2 minutes. Add the stock, capers, lemon zest and juice, remaining 1 tablespoon butter, sugar (if using), red pepper flakes (if using), and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir and simmer gently for 2-3 minutes to combine and reduce slightly.
Finish and assemble
- 6
Combine and finish
Return the seared fish and shrimp (or tofu) to the pan, nestling them into the vegetables and spooning sauce over the top. Cook 1-2 minutes just to rewarm and coat proteins in the sauce. Add baby spinach or arugula and toss gently until wilted, about 30-45 seconds. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- 7
Plate and garnish
Divide crusty bread or cooked rice/polenta among plates. Spoon the market vegetable and protein mixture over the base. Scatter chopped fresh herbs over each portion and drizzle any remaining pan sauce. Serve immediately.