yellowtail crudo

If you need us, you can usually find jamie and I at the fishery most weekends sharing a seafood tower and indulging in all that is fresh seafood.

It’s an easy stop; as I pretty much only by my seafood via pacshell. I don’t trust fresh fish from anywhere else. And lucky me… it’s attached to our decades long fav restaurant. ‘Cause if there is one thing jamie and I can agree on? It’s the freshest fish.

On one of our recent visits, I was recommended the sashimi grade yellowtail. And I listened.

And boy am I ever glad I did.

This yellowtail was beyond…

So I dressed it up a little, without taking away from the freshness that was the raw fish.

Ingredients:

1/2 lb sashimi grade yellowtail, thinly sliced

capers

zest of 1 lemon

juice of 1/2 lemon

evoo

maldon salt

Directions:

Spread the thinly sliced yellow tail all over a serving plate.

Sprinkle with enough capers that every piece of fish gets one or two.

Top with scattered lemon zest.

Drizzle with lemon juice and evoo.

Sprinkle maldon salt over bites.