Yellowtail Sashimi with Nectarine & Meyer Lemon Relish

Name: Yellowtail Sashimi with Nectarine & Meyer Lemon Relish
Yield: 4
Ingredients: 1/2 Cup Sugar; 1/2 Cup Salt; undefined undefined Zest of 3 Meyer lemons; 1 Pound Sushi-grade yellowtail, cut into pieces; undefined undefined 1 shallot, finely brunoise; undefined undefined 2 tbsp chives, finely chopped; undefined undefined Peel of 2 meyer lemons, finely brunoise; undefined undefined 2 tbsp Meyer lemon juice; undefined undefined 1 tsp chopped Calabrian chili; undefined undefined 1 tsp whole grain mustard; undefined undefined 1 tbsp olive oil; undefined undefined Salt, to taste; undefined undefined 2 tbsp liquid shio koji; undefined undefined 2 tbsp meyer lemon juice (additional); undefined undefined 1 tbsp maple syrup; undefined undefined Salt, to taste; undefined undefined 2 white nectarines, cut into ⅓ inch slices (can sub with any stone fruit); undefined undefined Fresh mint leaves; undefined undefined Fresh Thai basil leaves; undefined undefined Extra virgin olive oil, for drizzling; undefined undefined Flaky salt, for finishing

Sammy Koolik

Test Kitchen-Approved

A plate of yellowtail crudo with nectarine and meyer lemon relish

Serves: 4
Prep Time: 20 - 25 minutes
Cook Time: 40–45 minutes (including curing)

Crudo might seem like a restaurant-only dish, but it’s surprisingly simple to make at home. With sushi-grade fish from your local Japanese market and a few seasonal ingredients, you can create a fresh, elegant dish that feels special without being complicated.

Ingredients

For the Cure Mixture:

1/2 Cup Sugar
1/2 Cup Salt
Zest of 3 Meyer lemons

For the Yellowtail:

1 Pound Sushi-grade yellowtail, cut into pieces

For the Meyer Lemon Relish:

1 shallot, finely brunoise
2 tbsp chives, finely chopped
Peel of 2 meyer lemons, finely brunoise
2 tbsp Meyer lemon juice
1 tsp chopped Calabrian chili
1 tsp whole grain mustard
1 tbsp olive oil
Salt, to taste

For the Sauce:

2 tbsp liquid shio koji
2 tbsp meyer lemon juice (additional)
1 tbsp maple syrup
Salt, to taste

For the Assembly & Garnish:

2 white nectarines, cut into ⅓ inch slices (can sub with any stone fruit)
Fresh mint leaves
Fresh Thai basil leaves
Extra virgin olive oil, for drizzling
Flaky salt, for finishing

Directions

Step 1
Prepare the Cure Mixture:
- In a small bowl, combine sugar, salt, and Meyer lemon zest.
- Rub the mixture between your fingers to release the aroma.
Step 2
Cure the Fish:
- Cover the yellowtail pieces evenly with the cure mixture.
- Place on a paper towel-lined baking tray.
- Refrigerate for 20 minutes.
- After curing, rinse off the salt mixture, pat dry, and cut into sashimi style pieces.
Step 3
Make the Relish:
- In a bowl, combine finely brunoised shallot, chopped chives, lemon peel, lemon juice, chili, mustard, and olive oil.
- Season with salt to taste.
Step 4
Prepare the Sauce:
- Mix shio koji, lemon juice, and maple syrup in a small bowl.
- Adjust seasoning with salt if needed.
Step 5
Assemble the Dish:
- Lay slices of white nectarine on a serving plate.
- Top each slice with a mint leaf, a Thai basil leaf, a piece of cured yellowtail, and a dollop of the relish.
- Arrange the plate by flooding it with the prepared sauce.
- Finish with a drizzle of good olive oil and sprinkle flaky salt over the dish.