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Italian Hamachi And Grapefruit Basil Salad Part 2- Seasoning Salad

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Chef Laurent Manrique from Aqua Restaurant in San Francisco joins Nick to make Hamachi and Grapefruit Basil Salad. Hamachi fish can also be eaten raw so it requires very less cooking. Chef Laurent also shares some tips for buying fresh hamachi. He makes Hamachi and Grapefruit Basil Salad using some very unique seasonings that gives the salad a very spicy flavors.
Ingredients
  Chopped fresh basil 1⁄4 Cup (4 tbs)
  Canola oil/Pompeian extra light olive oil 4 1⁄2 Tablespoon
  Hamachi 3 Pound, skinless, white (4, 0.75 Pound Each)
  Fresh ground black pepper To Taste
  Kosher salt To Taste
  Avocado 1 (Ripe)
  Lime 1 , juiced
  Grapefruit 1 , rind removed, flesh segmented and finely diced
  Pine nuts 1⁄2 Cup (8 tbs), toasted
  Fleur de sel/Other fine sea salt 1 Tablespoon
  Spalette/Hot paprika / chili powder 4 Pinch (A Ground Basque Chili Pepper)
  Minced celery 2 Tablespoon (Micro Celery)
Directions

In a small bowl, combine the basil with ¼ cup canola oil. Use a fork or small whisk to blend the mixture until some, but not all, of the basil is puréed. Set the basil oil aside to rest.
Generously season the hamachi with salt and pepper. In a nonstick pan over high heat, sear the hamachi in ½ tablespoon of canola oil until golden brown, 12 to 15 seconds per side. The inside will be rare. Immediately remove the fillets from the pan. Just before serving, cut each fillet into 4 equal pieces, slicing against the grain.
Cut the avocado (with rind intact) into quarters, discarding the pit. Slice each quarter diagonally into thin strips. Taking care not to mash them, separate the avocado strips from the rind, and fan out the slices in a single layer on a plate. Sprinkle with lime juice, and set aside.
In a medium bowl, combine the grapefruit, basil oil and pine nuts. Gently mix, and season with salt and pepper to taste. Set the grapefruit-basil salad aside.
To serve:
Arrange 4 hamachi slices flat on the right side of a plate. Line up a quarter of the avocado slices to the left of the fish. Sprinkle ¼ tablespoon fleur de sel and a pinch of piment d€™Espelette over the avocado, and garnish the fish with ½ tablespoon of micro celery. Spoon a quarter of the grapefruit-basil salad on top of the hamachi. Repeat with the remaining plates, and serve.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Assembled
Dish: 
Salad
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
5 Minutes
Servings: 
2
This the moment you been waiting for , you're just click away now for the second part of video. Chef Laurent delicately makes this salad with very less ingredients. He uses some very unique seasonings that gives the salad a very spicy flavors. A must pack dish for beach outings, or you may simply serve it as a snack or healthy salad for dinner.

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