Yellowtail Crudo With Citrus And Avocado Food
YELLOWTAIL CRUDO WITH CITRUS AND AVOCADO
If you can't find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.
Provided by Zach Pollack
Categories Bon Appétit Appetizer Fish Seafood Avocado Ginger Lime Radish Chile Shallot Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 14
Steps:
- Mash avocado with garlic, crème fraîche, half of serranos, and 1 Tbsp. lime juice in a small bowl until mixture is mostly smooth; season with salt.
- Hold your knife at a 45° angle and slice fish with the grain into 1/2" slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into 1/2" pieces.
- Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp. lime juice in a medium bowl. Add yellowtail, season with salt, and gently toss crudo to combine.
- Spread avocado mixture on plates. Top with yellowtail, radish, and cilantro. Serve with crackers.
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- First, prepare the puree. Cut the avocado in half, remove the pit and scoop out the flesh. Transfer to a medium bowl and toss with lime juice. Mash the avocado with a fork or a potato masher. Stir and mix with garlic, chiles, and sour cream until the spread is mostly smooth. Season with salt. Transfer to the fridge to cool.
- Lightly grease a baking sheet with cooking spray. Place the wonton wrappers on the baking sheet in a single layer. Spray another thin layer of cooking spray over the wrappers. Bake in the oven for 6 – 8 minutes, or until crisp and dark brown. Remove from oven. Season with salt immediately. Set aside to cool briefly.
- In a medium bowl, mix together shallot, ginger, ¼ teaspoon chiles, yuzu kosho, lime juice, olive oil & fish sauce. Taste and adjust with more chiles to your liking. Transfer to the fridge to cool.
YELLOWTAIL CRUDO WITH CITRUS AND AVOCADO RECIPE - BON …
Step 1. Mash avocado with garlic, crème fraîche, half of serranos, and 1 Tbsp. lime juice in a small bowl until mixture is mostly smooth; season …
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- Mash avocado with garlic, crème fraîche, half of serranos, and 1 Tbsp. lime juice in a small bowl until mixture is mostly smooth; season with salt.
- Hold your knife at a 45° angle and slice fish with the grain into ½" slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into ½" pieces.
- Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp. lime juice in a medium bowl. Add yellowtail, season with salt, and gently toss crudo to combine.
- Spread avocado mixture on plates. Top with yellowtail, radish, and cilantro. Serve with crackers.
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