Seared Hamachi with Espelette Pepper and Citrus-Fennel Salad - Robert Sinskey Vineyards & Wilding Fa
Seared Hamachi with Espelette Pepper and Citrus-Fennel Salad | Perfect for seafood lovers, this vibrant recipe blends fresh citrus and fennel with seared hamachi for a delicious mediterranean dish....
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Cooking tools:
- Kitchen scale
- Saute pan
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Non-reactive dish
- Plastic wrap
- Whisk
- Mixing bowl
- Measuring spoon
- Plate
Ingredients
- 1½ pounds Hamachi filet
- 2 blood oranges
- 2 mandarin oranges
- 2 Meyer lemons
- 1 teaspoon minced shallot
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- ½ teaspoon sugar
- ½ teaspoon kosher salt
- Espelette pepper
- 3 tablespoons extra virgin olive oil
- 1 large bulb fennel
- 3 cups wild baby arugula or watercress, washed and dried well
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