White Fish Carpaccio

Ingredients

6 ounces Fresh Halibut
1/4 cup Ponzu Sauce
2 Cloves Garlic
2 tabelspoon Vegetable Oil
1 tablespoon Toasted Pinenuts
1 tablespoon Tobiko Caviar
2 Green Onions, sliced thinly

Preparation

1
Chop fresh garlic and toast in a saute pan in vegetable oil
2
Keep the pan moving until golden brown & crispy, drain
3
Toast pinenuts in oven until fragrant and light brown
4
Slice your fresh fish as thin as possible, without falling apart, into approximately 3-4 inch long pieces
5
Arrange on a chilled plate or serving platter (see photo)
6
Drizzle with ponzu sauce
7
Sprinkle toasted garlic around fish
8
Place one pinenut per piece of fish, on top
9
Mound Tobiko Caviar and Green Onions in the center

 



About

This is a recipe I have copied from my favorite sushi bar, Toyama, in Scottsdale, AZ. I crave it and have to order it everytime I visit!

*You can use any fresh white fish as substitution. Keep in mind, this will be eaten raw.

Yield:

2 Appetizer Servings

Added:

Tuesday, May 4, 2010 - 5:35pm

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