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Italian Hamachi and Grapefruit Basil Salad Part 2- Seasoning Salad Recipe Video
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Canola oil/Pompeian extra light olive oil||4 1⁄2 Tablespoon|
|Hamachi||3 Pound, skinless, white (4, 0.75 Pound Each)|
|Fresh ground black pepper||To Taste|
|Kosher salt||To Taste|
|Lime||1 , juiced|
|Grapefruit||1 , rind removed, flesh segmented and finely diced|
|Pine nuts||1⁄2 Cup (8 tbs), toasted|
|Fleur de sel/Other fine sea salt||1 Tablespoon|
|Spalette/Hot paprika / chili powder||4 Pinch (A Ground Basque Chili Pepper)|
|Minced celery||2 Tablespoon (Micro Celery)|
Calories 1741 Calories from Fat 946
% Daily Value*
Total Fat 108 g166.8%
Saturated Fat 15.2 g75.8%
Trans Fat 0.1 g
Cholesterol 374.3 mg124.8%
Sodium 2949 mg122.9%
Total Carbohydrates 27 g8.9%
Dietary Fiber 11.1 g44.5%
Sugars 2.6 g
Protein 165 g331%
Vitamin A 41.7% Vitamin C 142.1%
Calcium 21.5% Iron 36.7%
*Based on a 2000 Calorie diet
Generously season the hamachi with salt and pepper. In a nonstick pan over high heat, sear the hamachi in ½ tablespoon of canola oil until golden brown, 12 to 15 seconds per side. The inside will be rare. Immediately remove the fillets from the pan. Just before serving, cut each fillet into 4 equal pieces, slicing against the grain.
Cut the avocado (with rind intact) into quarters, discarding the pit. Slice each quarter diagonally into thin strips. Taking care not to mash them, separate the avocado strips from the rind, and fan out the slices in a single layer on a plate. Sprinkle with lime juice, and set aside.
In a medium bowl, combine the grapefruit, basil oil and pine nuts. Gently mix, and season with salt and pepper to taste. Set the grapefruit-basil salad aside.
Arrange 4 hamachi slices flat on the right side of a plate. Line up a quarter of the avocado slices to the left of the fish. Sprinkle ¼ tablespoon fleur de sel and a pinch of piment d€™Espelette over the avocado, and garnish the fish with ½ tablespoon of micro celery. Spoon a quarter of the grapefruit-basil salad on top of the hamachi. Repeat with the remaining plates, and serve.
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