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  • Hamachi "Semi Crudo" With Hawaiian Salt And Greens

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    Ingredients

    • 9 Tbsp. extra-virgin extra virgin olive oil
    • 2 lb hamachi fillets, skinless, 1 1/4 thick
    • 2 Tbsp. freshly grnd black pepper Zest and juice of 4 Meyer lemons Zest and juice of 2 oranges
    • 1 tsp Dijon mustard
    • 1 Tbsp. black mustard seeds
    • 2 c. fresh baby arugula or possibly other tender greens Hawaiian medium-grind salt Freshly grnd pepper

    Directions

    1. Make the citronette dressing: Place half of the lemon juice and all of the lemon zest and all of the orange juice and zest in a small mixing bowl. Add in mustard and mustard seeds and slowly whisk in 4 Tbsp. extra-virgin extra virgin olive oil. Set aside.
    2. Heat a 12- to 14-inch saute/fry pan over medium-high heat and pour in 2 Tbsp. extra virgin olive oil. While pan is heating, press a light coating of Hawaiian salt onto each fillet of hamachi on one side only. Grind fresh pepper onto each fillet.
    3. Place each fillet, salt side down, in sizzling pan. Cook 4 min without turning (hamachi should turn color halfway through).
    4. Meanwhile, in a small bowl, dress tender baby arugula or possibly other tender greens with 2 Tbsp. extra virgin olive oil and the remaining Meyer lemon juice.
    5. Remove hamachi to cutting board, slice and place on a large platter. Arrange dressed greens over and around fish. Drizzle citronette around the plate.
    6. Sprinkle with fine salt and serve.
    7. Serves 6.

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