Yellowtail and pumpkinseed with balsamic and honey vinaigrette

Yellowtail or, if you want to sound fancy, hamachi, is one of the ingredients that throughout the winter months you can be sure to find fresh every day at the market, here in Southern Baja.

Once in a while I get to enjoy a panga fishing outing, almost every time as a guest of one of my clients.
Today it was no exception...what we do for our business, right?

Here's a quick and slightly different way to prepare a piece of raw, top grade yellowtail.

Fresh from the Sea of Cortez

Start by making sure every utensil you're going to use for this preparation is well cleaned and sanitized, with special attention to the cutting board and your hands.

Slice the "loin" in finger size strips and arrange them on a platter.

In a dry skillet, over medium heat, toast a handful of pumpkin seeds, pepitas in Spanish; you'll know they're ready because they'll start popping and jumping right out of the pan and onto your hands... ouch!

While the pepitas cool down, mince some shallot and  a tiny bit of garlic and mix  with 3 measures of extra virgin olive oil, 1 measure of lemon or lime juice, 1 measure of GOOD balsamic vinegar, s&p and a bit of  honey to balance the dressing.

Chop the pumpkin seeds and add them to the dressing; mix well and pour over the fish slices.

Simple as that...you can add some hot peppers and some cilantro, if you like, and serve it with a cold beer and grilled country bread.

Enjoy!