Redfish Crudo

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 appetizer servings
Share This Recipe

Ingredients

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 

Directions

Special equipment:
Mandoline Tapioca maltodextrin
  1. 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.
  2. In a small bowl mix 2 tablespoons of the bay infused oil and add to the tapioca maltodextrin. Stir with a fork to combine.
  3. 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.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.