This recipe is not just gorgeously full of delicious citrus,
it's actually tacolicious.
The iconic Bay Area restaurant,
that never takes itself too seriously,
where tacos are a way of life and everything that they make is a show stopping pleasure.
I have had this marked in my Tacolicious cookbook since I got it,
and with our abundance of grapefruit,
it was the perfect time to try
Donnie's halibut crudo with citrus and capers.
Fresh flavorful ingredients...
make a beautiful bed for...
light white fish in a zesty dressing
Similar to a ceviche but so much more festive,
it's refreshing and simple,
such a fun way to liven up dinner or serve as an appetizer.
The best way to say Hola to the new year!
from tacolicious cookbook
1 lb. sushi-grade skinned halibut or other firm mild white fish fillet
6 tablespoons extra virgin olive oil
1/4 cup freshly squeezed lime juice
2 tablespoons rice vinegar
1/2 serrano chile sliced crosswise paper-thin
1 shallot, minced
1/2 teaspoon agave nectar
Kosher salt and freshly ground black pepper
light green inner leaves of 1 head of celery
2 oranges and 2 ruby red grapefruit, peeled and I thinly sliced them into rounds
1 tablespoon drained capers
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped mint
2 tablespoons chopped basil
2 radishes, thinly sliced
coarse sea salt for garnish
Cut the fish into pieces about 1/8" thick, 1" wide and 2" long
Stir together the oil, lime juice, and vinegar in a bowl. Add the chile, shallot and agave nectar, season with kosher salt and pepper and stir to mix. Add the fish, tossed gently to coat evenly, and let sit for about 5 minutes.
Place the celery leaves along the middle of a long serving platter. Alternate the oranges and grapefruit around the celery.
Using a slotted spoon, lift the fish from the dressing and arrange the pieces on top of the celery leaves. Spoon the dressing over the fish and sprinkle with the capers, parsley, mint, basil and radishes. Sprinkle with sea salt and serve.
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