Raw Yellowtail Recipe
with local peppers, pickled baby fennel and bergamot oil
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Ingredients
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Raw Yellowtail
Method
Preparation Steps
- 1
Prepare the Yellowtail
Using a sharp knife, slice the yellowtail fish into thin sashimi-style pieces, about 1/4 inch thick. Arrange the slices on a chilled plate.
- 2
Prepare the Local Peppers
Remove the seeds from the local peppers and finely slice them into thin rings. Scatter the slices over the yellowtail on the plate.
- 3
Pickle the Baby Fennel
In a small bowl, mix the baby fennel with salt and lime juice. Let it sit for about 10 minutes to pickle slightly, then drain any excess liquid.
- 4
Assemble the Dish
Top the yellowtail and pepper mixture with the pickled baby fennel. Drizzle bergamot oil over the entire dish for a fragrant finish.
- 5
Garnish
Finish the dish by garnishing with microgreens for an added touch of freshness and color.