Yellowtail Serrano* Recipe

Prepare fish

Pat the yellowtail fillet dry with paper towels. Using a very sharp knife, trim any thin edges and slice the fish into 1/8–1/4-inch thick thin slices (about 12–16 slices depending on fillet size). Arrange slices in a single layer on a chilled plate.

Make marinade

In a small bowl, whisk together fresh lime juice, soy sauce, extra-virgin olive oil, grated ginger, and honey until combined. Taste and adjust balance so it is bright, slightly salty, and faintly sweet.

Add Serrano

Thinly slice the Serrano chile into rings. Add half of the Serrano slices to the marinade. Reserve the rest for garnish. If you prefer less heat, remove seeds before slicing.

Lightly season the yellowtail slices with kosher salt (sprinkle evenly). Spoon the marinade over the arranged yellowtail slices so each piece gets some liquid and chile. Let sit for 5–7 minutes at room temperature to lightly cure and absorb flavors (do not marinate longer than 10–12 minutes to preserve texture).

While fish rests, thinly slice the scallion green parts on the bias and chop cilantro leaves. Toast sesame seeds in a small dry skillet over medium heat for 1–2 minutes, stirring, until aromatic and lightly golden. Set aside to cool.

After the fish has marinated, drizzle the finishing toasted sesame oil sparingly over the slices (a little goes a long way). Scatter the reserved Serrano slices, sliced scallion, and chopped cilantro over the yellowtail.

Sprinkle the toasted sesame seeds over everything and add microgreens if using. Provide lime wedges on the side for additional brightness.

Plate

If using cucumber or daikon, arrange the thin slices on the serving plate as a bed and place the marinated yellowtail on top.

Serve immediately with toasted baguette slices, wonton chips, or steamed rice. Encourage diners to squeeze a bit of lime over the fish before eating.

Leftovers: keep fish refrigerated and consume within 24 hours. Do not freeze prepared slices.