Yellowtail Crudo with Mandarin & Gooseberries
In this recipe, yellowtail crudo is marinated with olive oil, mandarin orange juice, shallots and topped with chives, cape gooseberries, edible flowers and micro-greens (mostly added for garnish).
Servings 2
Calories 133kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed mandarin orange juice or orange juice
- 2 teaspoons finely chopped shallot
- 4 ounces sushi-grade skinless, boneless yellowtail fillet
- ¼ cup cape gooseberries, halved
- 1 teaspoon diced chives
- Handful borage edible flowers or 1 tablespoon diced cucumber (optional)
- Microgreens, for garnish (optional)
- Flakey sea salt, for garnish
Instructions
- In a small bowl whisk together the olive oil, mandarin juice and shallots and set aside.
- Thinly slice the yellowtail and add to a shallow bowl. Toss with the sauce and arrange the fish on a plate, folded in half.
- Pour the remaining sauce over the top of the yellowtail then arrange gooseberries around the fish. Top with the chives, borage, micro-greens and sea salt. Serve immediately.
Nutrition
Calories: 133kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 37mg | Potassium: 262mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 0.4mg
