Recipe courtesy of Eddie Russell
Show: Belly Up!
Episode: Uncorked
Redfish Crudo
20 min
20 min
4 appetizer servings
20 min
20 min
4 appetizer servings


Bay Oil and Powder:
  • 2 cups good quality olive oil
  • 6 fresh bay leaves
  • 1 1/2 tablespoons tapioca maltodextrin
Redfish Crudo:
  • One 8-ounce fillet redfish or firm white fish, thinly sliced on a bias
  • 20 boquerone fillets
  • 1 bunch radishes, thinly sliced
  • One 8-ounce container sweet piquante peppers, such as Peppadews, drained and thinly sliced
  • 1 bunch chervil or watercress, cleaned 
  • Zest and juice of 1 lemon 


Special equipment: Mandoline Tapioca maltodextrin

For the bay oil and powder: In a saucepot, heat the olive oil with the bay leaves. Bring to a simmer over low heat and cook for 3 minutes. Remove from the heat and cool. Strain out the leaves and discard.

In a small bowl mix 2 tablespoons of the bay infused oil and add to the tapioca maltodextrin. Stir with a fork to combine.

For the crudo: On each chilled plate, arrange 5 slices of the fish, 5 boquerone fillets, some radishes, peppers and greens in a composed, visually appealing manner. Garnish with some lemon zest, drizzle 1 tablespoon of the bay oil and a dusting of the bay powder. Finish with a drizzle of lemon juice. Serve immediately.

Cook's Note

Tapioca maltodextrin will turn any high-fat liquid into a powder. It is available online and in some specialty retailers. A mandoline makes thinly slicing the radishes easy. Oil packed sardines would make an easy substitution for the boquerones, just remove bones first.

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