Yellowtail Crudo, Pistachio, Mint

Yellowtail Crudo, Pistachio, Mint

Equipment List

• Knife

Ingredients List

• 1 Yellowtail Filet

• 3 Tb Olive Oil

• 1 Tb Lemon Juice

• 2 Tb Pistachio, crushed

• 3-4 Mint Leaves

• Salt to taste

Method

Slice the Yellowtail evenly 1/3 inch thickand keep chilled. Combine the Olive Oil, Lemon Juice and Salt and combine well. Using a knife crush the pistachio and reserve. Next, lay the yellowtail on the plate, evenly spread apart. In a line, sprinkle the pistachio evenly down the center of the plate. Drizzle the Lemon Vinaigrette around the yellowtail and garnish with mint leaves.