Spiced Dutch Yellowtail Crudo
Spicy, savory, and sustainable, this Dutch Yellowtail dish is one you can serve any time of year.
Spiced Dutch Yellowtail Crudo

Chef Emma Bilazarian

Spicy, savory, and sustainable, this Dutch Yellowtail dish is one you can serve any time of year.

 

Ingredients:

  • Single, 4 oz fillet of Dutch Yellowtail
  • 1 cup / 288 g kosher salt (preferably Diamond Brand)
  • 1 cup / 200 sugar
  • ½ tsp / 1.15 g paprika 
  • ½ tsp / 1.2 g onion powder
  • ½ tsp / 0.75 g garlic powder  
  • ½ tsp / 1 g cayenne  
  • ½  tsp 1.15 g black pepper   
  • 3 tbsp / 18 g sliced scallions curls 
  • 2 tbsp / 15 g capers 
  • 3 tbsp / 45 g of artichoke bruschetta (from your local market)
  • 1 tsp / 5 ml olive oil
  • 1 lemon
  • ½ tsp / 1 g of Aleppo pepper 
  • ¼ tsp / 1.25 g flaky salt
  • 1 loaf of fresh crusty bread

Preparation:

  • Remove Dutch Yellowtail from the package and pat dry.
  • Mix paprika, onion powder, garlic powder, cayenne, and black pepper in a bowl and cover the fish in the spice mix.

  • Mix salt and sugar together and cover the fish with the mixture. Place in the fridge for 20 minutes.

  • 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.

  • Thinly slice pieces against the grain, as thin as possible.

  • Toast bread and slice into wedges.

  • To assemble: place artichoke bruschetta at the base of the plate.

  • Shingle  the fish atop. Drizzle 1 teaspoon of olive oil on top of the fish.

  • Garnish with lemon zest, flaky salt, Aleppo pepper, capers, and scallion.

  • Serve with bread and enjoy.