San Diego Food & Travel

Food & Culture from San Diego to the Ends of the Earth

  • By Region
    • Africa
      • Ethiopia/Eritrea
      • Morocco
    • Americas
      • North America
        • USA
          • Regional American Cuisine
            • California
            • Southern
              • Cajun-Creole
              • Low Country
            • Mountain
          • Tailgate Food
        • Mexico
          • Baja
            • BajaMed/New Cuisine of Baja
        • Carribean
      • South American
        • Argentina
        • Brazil
    • Asia
      • China
      • Japan
      • Korea
      • Thailand
      • Vietnam
    • Europe
      • France
      • Germany
      • Italy
      • Poland
      • Spain
      • UK
    • Middle East
      • Afghanistan
      • Israel
    • Travel
      • USA
      • Europe
      • Middle East
  • History, Styles, Etc.
    • Culinary History
    • Modern Gastronomy
    • Slow Food
    • Fusion
    • Kosher
      • Kosher Fusion
    • Vegetarian
    • Fine Dining
    • Street Food
    • Comfort Food
    • Holiday Food
  • Publications
    • Articles
    • Reviews
    • San Diego CityBeat
      • The World Fare
    • L’Chaim San Diego Magazine
  • Recipes
  • News
  • Commentary
  • Other
    • Restaurant Reviews
      • San Diego
      • Baja
    • Food Truck Reviews
    • Market Reviews
    • Other
  • Video
  • Contact Me
    • About Michael A. Gardiner

RECIPE: Salmon and Yellowtail Crudo with Tapanade

April 20, 2016 mgardiner

Salmon and yellowtail crudo | tapanade | tomato water | soy | lime 2

Serves 4

Ingredients:

For the Crudo:

  • ½ pound of sushi grade salmon
  • ½ pound of sushi grade yellowtail

For the Tapenade:

  • ¼ pound pitted green olives
  • 1 anchovy fillet, rinsed
  • 1 small clove garlic, minced
  • 1 tablespoon capers
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon extra virgin olive oil

For the Sauce

  • 1 ½ cups Clamato (or other clam-tomato juice)
  • 1 cup light soy sauce
  • ½ cup limes juice

For the Garnish

  • 8 gorgeous cilantro leaves, nearly all of the stem removed
  • Cilantro oil (optional)
  1. Make the Tapenade.   Rinse the olives in running water to wash off the bottle stink. Place all ingredients (except the olive oil) in the bowl of the food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a smooth paste, approximately 1 to 2 minutes total. Add the olive oil if necessary. Transfer to a bowl for plating.
  1. Make the Sauce. Combine the Clamato, soy sauce and lime juice in a 3:2:1 ratio. Taste the resulting sauce and adjust the salt-acid balance to taste. Strain the resulting sauce through a very fine mesh strainer multiple times to get as clear and smooth a sauce as you reasonably can.
  1. Slice the Fish. Using a sushi knife, long chef’s knife, long slicing knife or other long knife that is extremely sharp, slice perfect identically sized rectangles of each of the fish against the grain so that you have eight slices of each.
  1. Plate the Crudo. Arrange two pieces of each fish on each plate in a checkerboard pattern so that each piece of the same fish is catty-corner to the other and the overall shape on the plate is rectilinear. Spoon some of the sauce over the top of the fish so that it just fans out around the fish. Top each piece of the grouper with a cilantro leaf. Top each piece of tuna with a bit (less than a quarter teaspoon) of the tapenade. Garnish the plate with a few drops of cilantro oil (if using).

Americas, Baja, BajaMed/New Cuisine of Baja, Fusion, Mexico, Peru, Recipes, South American BajaMed, crudo, hamachi, Popotla, salmon, Tapenade, tiradito, Yellowtail

Search

  • Email
  • Instagram
  • Twitter

Join the Mailing List

RECENT POSTS

  • MODERN KOSHER: Cookbook Cover Reveal
  • SAN DIEGO UNION-TRIBUNE: How Bánh Mì Stacks Up
  • WORLD FARE: The Taste of a New Generation
  • WORLD FARE: Delicious Opulence at Animae
  • SAN DIEGO UNION-TRIBUNE: Unrushed Rice

Tag Cloud

All Forked Up All Forked Up Podcast Anthony Bourdain Art of Spooning Badass Kosher Baja Baja California BajaMed ceviche CityBeat Convoy Convoy district Davin Waite Deckman's en El Mogor Eater San Diego Ensenada farm-to-table Hot Pot Javier Plascencia Kosher L'Chaim San Diego Magazine Mercy Baron Michael Gardiner Patrick Ponsaty Podcast Progression Magazine ramen rosarito San Diego San Diego CityBeat Sheen Fischer Sichuan Specialty Produce Specialty Produce Network Sushi tacos The Art of Spooning The World Fare THRILLIST Tijuana Valle de Guadalupe World Fare Wrench & Rodent Wrench & Rodent Seabasstropub Year-End Wrap Up

RECENT COMMENTS

  • mgardiner on SAN DIEGO RESTAURANT REVIEW: Lefty’s Chicago Pizzeria
  • Heather Baziotes on SAN DIEGO RESTAURANT REVIEW: Lefty’s Chicago Pizzeria
  • Top 10 Vietnamese Local Food on WORLD FARE: A different bowl of noodles at Mi Quang Mien Trung
  • M on The Most Expensive Seafood on the Rock: Percebes | Chorizo | Peas
  • mgardiner on BADASS KOSHER — Jewish Mexico: It’s not an Oxymoron

SD Food & Travel on Google+

------------------

©2020 San Diego Food & Travel · All Rights Reserved