Yellowtail Jalapeño Recipe

Prepare fish

Pat the yellowtail fillet dry with paper towels. Trim away any sinew and skin if present. Using a very sharp knife, slice the yellowtail across the grain into 1/8–1/4-inch (3–6 mm) thin slices. Arrange slices in a single layer on a chilled plate.

Make marinade

In a small bowl whisk together the lime juice, soy sauce, sesame oil and kosher salt until the salt is mostly dissolved. Taste and adjust — the mixture should be bright and slightly salty.

Spoon or gently brush about half of the marinade over the arranged yellowtail slices, making sure each slice gets a light coating. Allow fish to sit at cool room temperature (or in fridge) for 5–7 minutes to gently marinate. Reserve the remaining marinade for later use in the citrus-chili drizzle if desired.

Prepare jalapeño

Thinly slice the jalapeño crosswise into rounds. For milder heat, remove seeds and white ribs before slicing; for more heat leave them in. If you prefer a more delicate presentation, very thinly slice lengthwise and then cross-cut into slivers.

Thinly slice the scallions on the bias into fine rings. If using red onion, soak the slices in cold water for 5 minutes, drain and pat dry to reduce sharpness. Toast sesame seeds in a small dry skillet over medium heat for 1–2 minutes until fragrant, shaking skillet so they don’t burn.

Make the drizzle

In a small bowl combine lemon juice, orange juice, rice vinegar, honey, grated ginger, chili oil and black pepper. Whisk until well combined. Taste and adjust balance: add more honey for sweetness, more chili oil for heat, or a pinch of salt if needed. If reserved marinade remains, whisk 1 teaspoon into the drizzle to deepen the umami.

Arrange the lightly marinated yellowtail slices on a serving plate in an even layer or fanned out. Drizzle the citrus-chili dressing over the fish in a thin stream (use sparingly — you want brightness, not to overwhelm the fish).

Scatter jalapeño slices evenly over the yellowtail so each bite can have a bit of heat. Sprinkle scallions, red onion (if using), microgreens or cilantro, and toasted sesame seeds over the top.

Finish with a teaspoon of extra-virgin olive oil drizzled in a few dots, and a light dusting of lime zest. Taste one piece and add sea salt to taste if needed (a very light sprinkle). Serve immediately with chilled small plates, or with crispy wonton chips, steamed rice, or as part of a sashimi course.