Burdock has an earthy, nutty flavor. Substitution: Salsify, or even carrots or parsnips, makes a good substitute, and any bitter green—dandelion, red mustard or radicchio—will work fine in place of the garlic mustard. For the fish, black bass, red snapper, rockfish or any firm-fleshed white fillet can be used; it's best if the skin is left on.Plus: More Seafood Recipes and Tips
Pair this dish with a big, bold and rather creamy wine with nice mineral tones to match the earthiness of the burdock and counter the salt and spice of the preparation. A Sonoma County Chardonnay will work nicely.