P-38 Recipe

Time25m

Serves2

Yellowtail, avocado, yuzu kosho, grilled negi, cilantro

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Ingredients

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1
Prepare the Ingredients
Start by slicing the yellowtail fillet into thin sashimi-style pieces. Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into thin slices.
2
Grill the Negi
Preheat a grill or grill pan over medium heat. Cut the negi stalks in half lengthwise and brush with olive oil. Grill for about 2-3 minutes on each side until they have nice grill marks and are tender.
3
Assemble the Dish
On a serving plate, arrange the yellowtail slices and avocado slices in a visually appealing manner. Dot the yuzu kosho on top of the fish and avocado.
4
Garnish and Serve
Add the grilled negi on top of the yellowtail and avocado. Sprinkle with fresh cilantro leaves, and season with salt and black pepper to taste. Serve immediately.