Yellowtail Nayeh with Cranberry Ezme

Yellowtail Nayeh with Cranberry Ezme

Yellowtail Nayeh with Cranberry Ezme
  • Prep Time

    45 minutes
  • Serving Size

    6 servings


  • Fish:
  • Skinless sushi-grade hamachi1 pound
  • Kosher salt
  • Ground black pepper1 teaspoon
  • Ground fennel seed1 teaspoon
  • Ground coriander1 teaspoon
  • Ezme:
  • Fresh Cranberries1 cup
  • Sugar1 tablespoon
  • Small garlic clove1
  • White onion1/2
  • Fresno chile1
  • Red bell pepper1
  • Pomegranate molasses2 tablespoons
  • Limes2
  • Water1/2 cup
  • Salt to taste
  • Garnish:
  • Extra virgin olive oil
  • Orange segments
  • Thinly sliced cherry tomatoes
  • Oil-cured olives
  • Thinly shaved raw red onion
  • Chopped cilantro
  • Mint leaves
  • Fresh Cranberries
  • Featured Product

    Fresh Cranberries


Arrange thinly sliced fish on a rimmed serving dish or bowl and season with salt, black pepper, fennel, and coriander. In a blender or the bowl of a food processor, combine the cranberries, sugar, garlic, onion, chile, bell pepper, molasses, lime zest and juice, and the water—blend to release the liquids and until almost pureed. Strain and collect the liquid using a fine sieve. Season to taste with salt. Spoon over the fish until the fish is just barely submerged. Garnish and serve. Brought to you by Chef Cassie Piuma from The Cranberry Chef Collective