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."
Halibut Carpaccio with Nectarines, Radish and Lime
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes
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
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.