Chef Magazine

Yellowtail with Jalapeno

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Chef Book
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

  • 4 yellowtail fillets, 3½ ounces each
  • 1 tsp garlic, finely grated

Method

  1. Slice the yellowtail as thinly as possible, to about an ⅛” thick.
  2. Arrange yellowtail in a circle on each plate.
  3. Top each yellowtail slice with a dab of grated garlic, a cilantro leaf and a jalapeno round.
  4. Pour the yuzu soy sauce around.