Hawaiian Pink Snapper Crudo with Blood Orange and Fennel
D'Artagnan chef bio | Yield: 2
Italian crudo is an effortless dish that relies on the best possible fish paired with exquisite olive oil. Hailing from Italy’s Adriatic coast, crudo is a cousin to Japan’s sashimi and France’s tartare and makes for a perfect lunch or appetizer on a warm summer day or an eye-catching addition to your raw bar.
- To thaw fillets of pink snapper, remove from packaging, place on a paper towel-lined plate or tray, or a wire rack, on the lowest shelf of the refrigerator. Allow about 12 hours, and once thawed, give a good pat-down with paper towels to remove any remaining moisture before cooking.
- Remove the skin. Start at the tapered end, insert the knife where the skin meets the flesh, and carefully separate a small section of skin. Flip the fillet over, skin side down on the board.
- With one hand holding the skin that has already been separated and the other holding the knife, insert the knife back into the incision. With the knife slightly angled towards the skin, run it down the length of the fillet while holding the skin taut. This will allow you to remove the skin and keep the fillet intact. Discard the skin (or deep fry for crackling on another dish).
- Slice the fillet against the grain into thin strips about 1/8” thick.
- Arrange snapper slices on a plate (either for an individual portion or on a serving platter to share). Slightly overlap slices, arranging each slice with a significant amount of visible surface area so that it can take on the flavors of the dressing.
- Drizzle with Jean Reno Olive Oil. Really good olive oil is a must for this dish – if the snapper is the star of this show, the olive oil is an essential supporting actor integral to the plot.
- Uniformly drizzle with the blood orange juice. If blood orange is not in season you can substitute lemon juice or Meyer lemon juice.
- Garnish with flaky sea salt, cracked black pepper, and pink peppercorns, just slightly crushed before sprinkling over the dish.
- For a final accent of color, snip sprigs of fennel fronds and garnish the top of the crudo.