Halibut Carpaccio With Nectarines, Radish And Lime | Tasting Tabl
Recipe from the Tasting Table Test Kitchen
Fuzzy peaches, tart plums and sweet nectarines: These magical fruits have always been my favorite. But they require a special kind of patience, seeing as these fruits peak for a short time during the hottest months of the year.
That's why, when they're in season, I don't mess around with them too much. For this simple recipe, I made a halibut carpaccio with shaved yellow and white nectarines, letting both ingredients really shine.
I made sure the nectarines weren't too soft, so I could shave them easily on a mandoline. And the secret ingredient that really brings the dish together? A Japanese seasoning paste called yuzu kosho, made with spicy green chiles and peels from the yuzu citrus fruit.
The paste adds a little heat and tartness, but doesn't overpower the ripe, delicious fruit and fresh seafood.
To learn more, read "Everybody Must Get Stoned."
Recipe from the Tasting Table Test Kitchen
- 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
- 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.
- 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.