Ingredients
8- 1-½ lbs. Yellowtail
- 2 tablespoons Yuzu juice
- 4 oz. White beer
- 1-tablespoon rice vinegar
- ½ cup dry apricot, finely julienned
- 1 lb. watermelon
- 1 tablespoon black sesame seed
- ½ cup toasted pine nuts
- ¼ cup extra virgin olive oil
- ½ cup micro cilantro
- 1-tablespoon fleur de sel
Directions
In a small bowl, stir together the Yuzu juice, rice vinegar and white beer. Using a sharp knife cut the Yellowtail, sashimi style. Cut the watermelon into small dices. Attractively arrange the sashimi into a large platter, making sure that the fish are not overlapping. Delicately brush each Yellowtail filet with the Yuzu dressing. Start sprinkling the dish with the fine julienne of apricot, small dices of watermelon, black sesame seeds and toasted pine nuts. Drizzle a little bit of the virgin olive oil. Garnish with the micro cilantro and season lightly with the fleur de sel. Serve immediately.