Torched Sablefish Crudo* Recipe

Chill and slice

Keep the sashimi‑grade sablefish cold until ready. Pat the fillet dry with paper towel. With a very sharp knife, slice the sablefish into 1/8–1/4 inch (3–6 mm) thin slices or small rectangular pieces for crudo presentation. Arrange on a chilled serving plate, leaving space between pieces.

Lightly season the top of the sliced sablefish with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Drizzle the neutral oil (about 2 tbs distributed) lightly over the fish to aid in torching and to add sheen.

Using a culinary blowtorch, hold the flame 2–3 inches (5–7 cm) from the fish and pass it evenly over each piece until the surface just begins to brown and take on light caramelization (10–20 seconds per area). Do not attempt to cook through—aim for a slight scorched exterior while keeping the interior raw and buttery. If you don’t have a torch, quickly sear in a hot skillet for 6–8 seconds per side, but be careful not to overcook. Let the torched fish rest 1–2 minutes on the plate.

In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp yuzu juice, 1/2 tsp lemon juice, 1/2 tsp wasabi paste, 1/4 tsp light soy sauce, and 1/4 tsp honey (if using). Whisk until smooth and emulsified. Taste and adjust: add a touch more wasabi for heat or a pinch more yuzu/lemon for brightness. Season with 1/8 tsp fine sea salt. If the aioli is too thick, thin with 1/2 tsp water or more yuzu juice.

Segment the blood orange (1/2 cup worth) and cara cara or navel orange (1/4 cup). Remove membrane and any pith. Reserve a little of the citrus juices to finish the dish if desired.

In a small bowl, gently toss the citrus segments with 1 tbsp extra virgin olive oil, 1 tbsp yuzu (or 1 tbsp yuzu juice if not used earlier), and the chopped 2 tbsp kalamata olives. Adjust salt very lightly—remember the fish has been salted—if needed.

Spoon 1–2 tsp of the yuzu‑wasabi aioli in small dots or a thin streak onto the chilled serving plate where the fish will sit, or lightly brush a thin line so each slice can be placed atop. Arrange the torched sablefish slices artfully over the aioli.

Scatter the winter citrus and olive mixture across and around the fish pieces (about 3–4 segments per serving). Dot any remaining aioli over the fish as desired.

Finish with a light dusting of 1/2 tsp Aleppo pepper over the fish, 1 tsp toasted sesame seeds, a few chives, microgreens (optional), and a pinch (about 1/4 tsp) flaky sea salt. Drizzle a little extra virgin olive oil (about 1 tsp) or reserved citrus juice over the top for shine and brightness.

Serve immediately while the torched edges are still warm and the interior remains silky. Provide extra aioli at the side.