Recipes
Ingredients
3 heads of fennel, cored and sliced super thinly on mandoline
Juice of 2 limes
2 tablespoons grapeseed oil
2 tablespoons chopped chives
4 four-ounce pieces of hamachi, skin-off (you could also use ahi)
3 tablespoons coarsely ground coriander
Canola oil for cooking
Kosher salt and freshly ground black pepper to taste
Directions
Place coriander in a pie plate. Season the hamachi with salt and pepper and press both sides of hamachi into coriander. Coat a sauté pan over high heat lightly with oil and sear the hamachi on both sides, about 30 seconds a side. To make salad, in a large bowl, combine fennel, lime juice, grapeseed oil and chives. Check for flavor and season; let macerate for 5 minutes. To serve, place a small mound of fennel salad in center of plate and top with thinly sliced hamachi.
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