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Ingredients
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Fish
Citrus
Vegetables
Garnish
Method
Preparation
- 1
Prepare the Fish
Clean the Japanese red sea bream, removing the scales and guts. Rinse under cold water and pat dry with paper towels. Rub the inside and outside of the fish with salt and black pepper.
- 2
Citrus Preparation
Peel the winter citrus and segment the fruit, removing any seeds. Reserve the juice and set aside.
- 3
Celtuce Preparation
Wash the celtuce and slice it into thin rounds. Set aside.
Cooking
- 4
- 5
Prepare the Citrus Sauce
In a small bowl, mix the reserved citrus juice with yuzu kosho. Adjust seasoning to taste.
- 6
Serve
To serve, place the grilled fish on a platter. Arrange the celtuce slices and winter citrus segments around the fish. Drizzle the citrus-yuzu kosho sauce over the fish and garnish with fresh herbs.