I adore the clean taste of yellowtail. The flavor of the raw fish is neutral and the texture is firm and light. In this basic recipe, lemon oil is lightly spooned over each thinly seasoned piece to add brightness both visually and in taste. This is truly a light and refreshing dish that is sure to please a crowd.
Serves 4 as an appetizer
- 1 lb fresh sushi-quality yellowtail
- Grated zest and juice of 1/2 lemon
- 1 tablespoon high quality extra-virgin olive oil
- 1 tablespoon thinly chopped chives
- Sea salt and freshly ground pepper
- If desired, neatly slice off any red-grey flesh from the yellowtail fillet, then wrap it in cling film and freeze for 20 minutes before prepping. This will make it easier to slice the fish.
- Chill your serving platter in the fridge for 20 minutes.
- Slice the fish across the grain into 1/4-inch thin slices. Arrange the slices on a chilled platter and season each slice with salt and pepper.
- Whisk together the lemon zest and juice, olive oil, and chives. Spoon over the fish, and serve.