Shutome Hawaiian Swordfish with Pomelo à la Poisson Cru
Ingredients
- 1 1/4 lb. wild Shutome fillet (or other sustainably caught Swordfish), cut thinly into 1/4-inch thick squares
- 1/2 cup pomelo juice
- 1/4 cup lime juice
- 1/4 cup meyer lemon juice
- 1 small sweet onion, thinly sliced with a mandoline or sharp knife
- 2 teaspoons coriander seeds, toasted and crushed (I used the back of a Tablespoon)
- 1 teaspoon sriracha (chili-garlic sauce)
- Scant 1 cup mixed cherry tomatoes, seeded and slivered
- Scant 1 cup baby carrot ribbons (I used my vegetable peeler)
- 1 teaspoon salt
- 1 teaspoon sugar (plus more to taste if using grapefruit)
- 3/4 cup pomelo flesh, pith and membrane removed, segments separated
- 3/4 cup coconut cream (be sure to shake can well before using, or alternatively, empty contents into a bowl, stir well and then add to fish mixture)
Instructions
Shutome (Hawaiian Swordfish) with Pomelo à la Poisson Cru serves 10 original recipe by Food52.
Details
- Servings: 10
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
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