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 Chef, a 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.