Try this Snapper Crudo from 2015 Louisiana Cookin’ Chef to Watch Nick Oskoian.
Snapper Crudo
2015-08-27 02:00:44
Serves 4
Ingredients
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- ½ cup Shallot Vinaigrette (recipe follows)
- ¼ cup Thai Chile Vinegar (recipe follows)
- 2 tablespoons minced shallot
- 8 ounces sushi-grade yellowtail snapper
- Maldon sea salt
- Ground black pepper
- Ground Aleppo pepper
- 1/3 cup kimchi, chopped
- Garnish: sliced Thai chiles and extra-virgin olive oil
Instructions
- In a small bowl, combine chives, dill, cilantro, parsley, and mint.
- In a small bowl, combine Shallot Vinaigrette, Thai Chile Vinegar, and shallot.
- Cut fish into 1/8-inch thick slices, and arrange on 4 chilled plates. Season with salt and peppers. Spread ½ of herb mixture over fish. Spread kimchi over fish. Sprinkle remaining herb mixture over fish. Drizzle with olive oil and Shallot Vinaigrette mixture, and garnish with Thai chiles, if desired.
Louisiana Cookin' https://louisianacookin.com/
Shallot Vinaigrette
2015-08-27 02:08:13
Serves 4
Ingredients
- 1/4 cup minced shallot
- 1/2 jalapeño, seeded and minced
- 1/4 cup fresh lemon juice
- 1 tablespoon Champagne vinegar
- 1 teaspoon kosher salt
- 1/2 cup blended oil
- 1/2 teaspoon ground black pepper
Instructions
- In a small bowl, whisk together all ingredients. Cover and refrigerate 1 day. Bring to room temperature before serving.
Louisiana Cookin' https://louisianacookin.com/
Thai Chile Vinegar
2015-08-27 02:10:37
Serves 4
Ingredients
- 1 cup apple cider vinegar
- 2 tablespoons sugar
- 6 Thai chiles, roughly chopped
Instructions
- In a small saucepan, combine vinegar and sugar, and bring to a boil over medium-high heat, stirring until sugar dissolves. Add chiles, and cook 2 minutes. Let cool to room temperature. Cover and refrigerate up to 3 weeks.
Louisiana Cookin' https://louisianacookin.com/
