Halibut Carpaccio with Nectarines, Radish and Lime | Tasting Tabl
Prep Time:
20 minutes
Cook Time:
Servings:
4 servings
Ingredients
  • 1 8-ounce sushi-grade halibut filet, cut to ½-inch thickness
  • 1 teaspoon yuzu kosho
  • 1 yellow nectarine, halved, thinly sliced (preferably on a mandoline)
  • 1 white nectarine, halved and thinly sliced (preferably on a mandoline)
  • 4 breakfast radishes, thinly sliced
  • ½ cup loosely packed cilantro
  • 1 tablespoon chives, sliced into ½-inch batons
  • Juice from 2 limes
  • 1 tablespoon olive oil
  • Sea salt, to taste
Directions
  1. Cut the halibut into four equal portions. Place one piece of halibut in between two pieces of parchment paper and pound into ⅛-inch thickness. Remove the top parchment paper and invert onto a chilled plate. Repeat with the remaining pieces of halibut. Once all of the pieces are pounded flat, use a paring knife to swipe the yuzu kosho on top of the fish.
  2. In a small mixing bowl, combine the nectarines, radishes, cilantro, chives, lime juice and olive oil. Season with salt and divide among the halibut pieces. Serve.