Winter is here full blown in Baja as well.
Wanted to hit the beach this morning, but as I walked outside I was welcomed by a frigid 10° and did a quick 180 and got back inside.
Winter down here also means a lot of yellowtail, or, if you want to sound fancy, hamachi.
It's readily available and always super fresh and it's just the perfect fish for raw preparations.
This recipe calls for a piece of loin, the part of fillet ABOVE the lateral line.
First step is to completely cover the fish with sea salt and let it rest a few minutes.
While the fish cures, prepare the dressing.
Blend whole, unsweetened yogurt, a squeeze of lime juice, a bit of garlic, peeled and seeded cucumber, fresh dill or mint, S&P to taste and a bit of the best olive oil you have.
Next, remove the fish from the salt, rinse it extremely well and pat it dry.
Slice it in fingers as in the pic and arrange on a cold plate.
Pour the dressing on top and serve immediately with tortilla chips or crostini.
In the pic I served it with a bit of shrimp and kumquat ceviche, as an appetizer at Opus.
A nice, crisp white wine, that can cut through the fish and the dressing would be my choice : Verdicchio, Orvieto, Lacryma Christy ...
As always, enjoy!
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