Pacific Rockfish with Edible Flowers

Ingredients

• 4 5- to 6-ounce pieces of Rockfish
• 20 to 25 nasturtium flowers Tropaeolum majus
• Salt and pepper to taste
• pansy oil

Instructions

1. 1
   Put a medium-size steamer over high heat and bring to a boil. Season fish with salt and pepper.
2. 2
   Place nasturtium flowers over each fillet.
3. 3
   When the water has reached a boil, place the fillets in the steamer.
4. 4
   Steam for 4 to 6 minutes, depending upon the thickness of the fish, or until the fish begins to flake.
5. 5
   Remove the fish from the steamer and place on a plate.
6. 6
   Drizzle 1 tablespoon of pansy oil and 1 1/2 tablespoons of tuberous begonia vinegar (see recipe below) around the plate and serve.