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Yellowtail Pepperfin

1

Pepperfin is a culinary term that refers to thinly sliced sushi grade fish seasoned with spicy peppers and citrus. This is a simple preparation that works best with fresh, not previously frozen yellowtail. To keep your fish fresh and free of excess moisture, wrap snugly with 2-ply paper towels to wick away excess liquid prior to slicing. If desired, pan-sear the yellowtail until medium-rare and then cool completely prior to slicing for a crispier, more textural dish. Tuna, salmon and sea scallops also work well with this preparation.

Recipe courtesy Scott Leysath, The Sporting Chefa leading authority on the proper preparation of fish and game. He is the author of two “The Sporting Chef’s Wild Game Recipes” cookbooks. Serves 4 to 6 as an appetizer.

 

Ingredients:

  • 1 1/2 – 2 lbs skinless yellowtail fillets, dark lines removed
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons lemon juice
  • 1/2 cup soy Ponzu
  • 1 teaspoon fresh gingerroot, peeled and minced
  • sliced fresh jalapenos
  • Sriracha
  • coarse salt

How to Prepare:

  1. Combine sesame oil, lemon juice, Ponzu and ginger in a small bowl and whisk vigorously to combine flavors.
  2. Slice yellowtail into 1/4-inch thick slices. Drizzle sauce over. Top with sliced jalapeno peppers, Sriracha and a light sprinkling of coarse salt.

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Yellowtail

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