Chef Emma Bilazarian
![\"\"](\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/08\/instagram.png\")
<\/a><\/h5>\nSpicy, savory, and sustainable, this Yellowtail dish is one you can serve any time of year.<\/p>\n
<\/p>\n
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Ingredients:<\/strong><\/p>\n<\/strong><\/p>\n[\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.18.1″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” global_colors_info=”{}”]<\/p>\n
\n- Single, 4 oz fillet of Yellowtail<\/span><\/li>\n
- 1 cup \/ 288 g kosher salt (preferably Diamond Brand)<\/span><\/li>\n
- 1 cup \/ 200 sugar<\/span><\/li>\n
- \u00bd tsp \/ 1.15 g paprika\u00a0<\/span><\/li>\n
- \u00bd tsp \/ 1.2 g onion powder<\/span><\/li>\n
- \u00bd tsp \/ 0.75 g garlic powder\u00a0\u00a0<\/span><\/li>\n
- \u00bd tsp \/ 1 g cayenne\u00a0\u00a0<\/span><\/li>\n
- \u00bd\u00a0 tsp 1.15 g black pepper\u00a0\u00a0\u00a0<\/span><\/li>\n
- 3 tbsp \/ 18 g sliced scallions curls\u00a0<\/span><\/li>\n
- 2 tbsp \/ 15 g capers\u00a0<\/span><\/li>\n
- 3 tbsp \/ 45 g of artichoke bruschetta (from your local market)<\/span><\/li>\n
- 1 tsp \/ 5 ml olive oil<\/span><\/li>\n
- 1 lemon<\/span><\/li>\n
- \u00bd tsp \/ 1 g of Aleppo pepper\u00a0<\/span><\/li>\n
- \u00bc tsp \/ 1.25 g flaky salt<\/span><\/li>\n
- 1 loaf of fresh crusty bread<\/span><\/li>\n<\/ul>\n
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Preparation:<\/strong><\/p>\n<\/strong><\/p>\n[\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.27.0″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
\n- Remove Yellowtail from the package and pat dry.<\/span>
<\/span><\/li>\n- Mix paprika, onion powder, garlic powder, cayenne, and black pepper in a bowl and cover the fish in the spice mix.<\/span>\u00a0<\/li>\n
- Mix salt and sugar together and cover the fish with the mixture. Place in the fridge for 20 minutes.<\/span>\u00a0<\/li>\n
- Once the fish is done curing, delicately brush off salt and sugar and mix with a dry paper towel. Be sure to keep spice rub on the fillet.<\/span>\u00a0<\/li>\n
- Thinly slice pieces against the grain, as thin as possible.<\/span>\u00a0<\/li>\n
- Toast bread and slice into wedges. <\/span>\u00a0<\/li>\n
- To assemble: place artichoke bruschetta at the base of the plate.<\/span>\u00a0<\/li>\n
- Shingle\u00a0 the fish atop. Drizzle 1 teaspoon of olive oil on top of the fish.<\/span>\u00a0<\/li>\n
- Garnish with lemon zest, flaky salt, Aleppo pepper, capers, and scallion.<\/span>\u00a0<\/li>\n
- Serve with bread and enjoy.<\/span><\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Spicy, savory, and sustainable, this Yellowtail dish is one you can serve any time of year.<\/p>","protected":false},"author":3,"featured_media":8794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","content-type":"","kfs_story_extras":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-7605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n
Spiced Yellowtail Crudo - The Kingfish Company<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thekingfishcompany.com\/fr\/recettes\/spiced-dutch-yellowtail-crudo\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spiced Yellowtail Crudo - The Kingfish Company\" \/>\n<meta property=\"og:description\" content=\"Spicy, savory, and sustainable, this Yellowtail dish is one you can serve any time of year.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thekingfishcompany.com\/fr\/recettes\/spiced-dutch-yellowtail-crudo\/\" \/>\n<meta property=\"og:site_name\" content=\"The Kingfish Company\" \/>\n<meta property=\"article:published_time\" content=\"2023-01-19T08:37:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-05T07:39:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2023\/01\/IMG_6197.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"The Kingfish Company\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"The Kingfish Company\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/thekingfishcompany.com\/recipes\/spiced-dutch-yellowtail-crudo\/\",\"url\":\"https:\/\/thekingfishcompany.com\/recipes\/spiced-dutch-yellowtail-crudo\/\",\"name\":\"Spiced Yellowtail Crudo - 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<\/strong><\/p>\n [\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.18.1″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.0″ _module_preset=”default” background_color=”#02003A” custom_padding=”5%|5%|0px|5%|false|false” global_colors_info=”{}”][et_pb_text ol_position=”outside” _builder_version=”4.16″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” locked=”off” global_colors_info=”{}”]<\/p>\n Preparation:<\/strong><\/p>\n <\/strong><\/p>\n [\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.27.0″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Spicy, savory, and sustainable, this Yellowtail dish is one you can serve any time of year.<\/p>","protected":false},"author":3,"featured_media":8794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","content-type":"","kfs_story_extras":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-7605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n\n
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