Grilled Hamachi Belly with Capers and Tomatoes - Robert Sinskey Vineyards & Wilding Farm
Grilled Hamachi Belly with capers and tomatoes, easy to prepare and perfect for warm weather. Serves 4.
Ingredients
- 2 trimmed Hamachi belly, 1-1½ pounds or substitute filet
- Kosher salt
- Freshly ground black pepper
- 4 large sun-dried tomatoes, finely julienned or 1 cup fresh cherry tomatoes, halved
- 2 tablespoons drained olive oil packed capers plus 1 tablespoon of their olive oil
- ½ teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- Extra virgin olive oil
- Flat leaf parsley to garnish
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