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.
Chopped fresh basil
1⁄4 Cup (4 tbs)
Canola oil/Pompeian extra light olive oil
4 1⁄2 Tablespoon
3 Pound, skinless, white (4, 0.75 Pound Each)
Fresh ground black pepper
1 , juiced
1 , rind removed, flesh segmented and finely diced
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.