Yellowtail Crudo Recipe
Dill Chimichurri, Goat Cheese Crema
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Ingredients
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Crudo
Dill Chimichurri
Goat Cheese Crema
Method
Crudo
- 1
Prepare the Yellowtail
Thinly slice the yellowtail fish against the grain into approximately 1/4 inch thick pieces. Arrange the slices on a serving plate.
- 2
Season the Fish
Sprinkle sea salt evenly over the yellowtail slices. Drizzle with fresh lime juice and extra virgin olive oil. Set aside to marinate for about 10 minutes.
Dill Chimichurri
- 3
Combine Ingredients
In a medium bowl, combine chopped dill, parsley, minced garlic, red wine vinegar, red pepper flakes, extra virgin olive oil, salt, and black pepper.
- 4
Mix the Chimichurri
Whisk the ingredients together until well combined and the oil emulsifies slightly. Adjust seasoning to taste.
Goat Cheese Crema
- 5
Blend the Crema
In a small bowl, mix the softened goat cheese with heavy cream and lemon zest using a whisk or a hand blender until smooth and creamy.
- 6
Season the Crema
Add salt to taste, mixing well to incorporate.
Assembly
- 7
Plate the Dish
On the plate with the marinated yellowtail, drizzle the dill chimichurri generously over the fish. Serve with dollops of goat cheese crema on the side.
- 8
Garnish
Optionally, garnish with additional fresh dill or microgreens for added color and flavor.
