Seared Bonito Fillet

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 1 bonito fillet, about 800 g1 kg (1 lb


Preheat a chargrill plate over high heat and rub with an oiled cloth.

Place the bonito on a board and cut down either side of the pin bone to make back quarter and belly quarter fillets. Discard the bones. Place the fillets on a tray, skin side up, rub the skin with the olive oil and season with the salt.

Rub a separate tray with olive oil and, using a microplane, grate the oran