Kingfish Crudo Recipe

Slice kingfish

Keep the kingfish well chilled. Using a sharp knife, trim any silver skin or bloodline. Slice the fish into 1/8–1/4-inch (3–6 mm) thin slices, about 12–16 pieces, arranging them on a chilled serving plate in a single layer or slight overlap.

Lightly season the plated slices with the 1 tsp fine sea salt and 1/4 tsp white pepper, sprinkling evenly. Allow to rest at cool room temperature for 5 minutes while you prepare the rest of the components.

Blanch the dill: bring a small pot of water to a boil, prepare an ice bath. Submerge the dill in boiling water for 10 seconds, then transfer immediately to the ice bath to preserve bright green color. Drain and squeeze out excess water.

In a blender or mini-food processor, combine the blanched dill, 1/2 cup neutral oil, 1/2 tsp lemon juice, and 1/8 tsp fine sea salt. Process until very smooth (about 30–45 seconds). If the oil is too thick, add up to 1 tablespoon more oil to reach a pourable, glossy consistency.

Pass the oil through a fine-mesh sieve or chinois into a small bowl to remove any fibrous bits. Taste and adjust salt or lemon if needed. Transfer dill oil to a small squeeze bottle or container; keep chilled until plating.

Whisk the dressing: in a small bowl, combine 3 tbs fresh blood orange juice, 1 tsp blood orange zest, 3 tbs extra-virgin olive oil, 1/2 tbs white wine vinegar, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Whisk briskly until emulsified. Taste and adjust acidity or sweetness; dressing should be bright and slightly sweet.

Reserve about 1 tablespoon of the dressing to lightly dress the cucumber and shallot; keep the remainder for drizzling over the fish.

Prepare cucumber: peel in alternating strips if desired for visual contrast. Halve lengthwise, scoop seeds if watery, then slice very thinly on a bias (aim for 1–2 mm). Measure approximately 1/2 cup sliced cucumber.

In a small bowl, toss the sliced cucumber and 1 tablespoon thinly sliced shallot with the reserved 1 tablespoon dressing. Let sit 2–3 minutes to mellow the shallot.

Arrange: If not already plated, re-space the kingfish slices on serving plates. Distribute the dressed cucumber and shallot across the fish in small mounds or scatter evenly.

Drizzle two or three thin lines of the blood orange dressing over the fish (use remaining dressing). Dot or thinly stream the dill oil around and over the fish—use a squeeze bottle or spoon to create small pools and streaks.

Scatter microgreens or small dill fronds over the dish. Finish with a light sprinkle of flaky sea salt (about 1/4 tsp total) and a few cracks of black pepper. If desired, add a few extra drops of blood orange juice for brightness.

Serve immediately while fish is chilled. Suggested serving: accompany with thin grilled bread or crackers, but serve the crudo itself as a first-course portion.