Featured Product
Yellowtail Nayeh with Cranberry Ezme
Prep Time
45 minutesServing Size
6 servings
Ingredients
- Fish:
- Skinless sushi-grade hamachi1 pound(yellowtail), thinly sliced into 1/4-inch thick pieces
- Kosher salt
- Ground black pepper1 teaspoon
- Ground fennel seed1 teaspoon
- Ground coriander1 teaspoon
- Ezme:
- Fresh Cranberries1 cupthinly sliced raw
- Sugar1 tablespoon
- Small garlic clove1 finely chopped
- White onion1/2 roughly chopped
- Fresno chile1 roughly chopped
- Red bell pepper1 roughly chopped
- Pomegranate molasses2 tablespoons
- Limes2 zested and juiced
- 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
Steps
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