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