White Fish Carpaccio
By: Gina Marie Barone
Published: Tuesday, May 4, 2010 - 5:35pm

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.