Appetizer

Marinated Yellowtail Crudo with Burnt Orange Zest, Black Garlic Oil & Pomegranate Caviar

Name: Marinated Yellowtail Crudo with Burnt Orange Zest, Black Garlic Oil & Pomegranate Caviar
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 280g sashimi-grade yellowtail, skin removed, cut into ¼-inch-thick slices; juice of 2 fresh lemons; juice of 1 fresh lime; ½ tsp fine sea salt; ¼ tsp Aleppo pepper; 8 black garlic cloves; 3 tbsp extra-virgin olive oil; 1 tbsp neutral oil; 1 whole orange (for zest); ½ cup pomegranate arils; 3 micro cilantro or perilla sprouts (optional); Maldon sea salt; 1 tsp pomegranate molasses

Sashimi-grade yellowtail cured briefly in a bath of fresh lemon and lime juice with Aleppo pepper, then plated on a mirror of silky black garlic oil, crowned with shards of burnt orange zest, pomegranate arils, and a whisper of Maldon salt. The fish melts on the tongue, each element hitting at once—acid, umami, bitter citrus pith, sweet fruit.

461cal per serving 30gprotein 18gcarbs 31gfat 25min prep 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this