Name: Uchiko Houstons P-38 Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 grams Yellowtail fillet; 1 medium Avocado; 1 tsp Yuzu kosho; 2 stalks Grilled negi (Japanese green onion); 1 bunch Fresh cilantro; 1 tbs Olive oil; to taste Salt; to taste Black pepper

Yellowtail, avocado, yuzu kosho, grilled negi, cilantro

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.

Prepare the Ingredients

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.

Grill the Negi

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.

Assemble the Dish

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.

Garnish and Serve

Yellowtail fillet

Avocado

Yuzu kosho

Grilled negi (Japanese green onion)

Fresh cilantro

Olive oil

Salt

Black pepper

P-38

Make P-38 Recipe in just 25m. Yellowtail, avocado, yuzu kosho, grilled negi, cilantro

P-38 Recipe

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