This recipe showcases the great combination of fresh fish, citrus, and heat. Dan uses the Shabazi spice blend not only to add some heat, but also to contribute herbaceous flavors to the dish. The citrusy salsa can also be made on its own and served with grilled shrimp or fish tacos.
Appetizer
6
Dan Silverman, The Standard Grill, from "The Art of Blending" by Lior Lev Sercarz
2 pink grapefruits
1 cup thinly sliced scallions
1 jalapeño pepper, seeded and finely chopped
10 cilantro sprigs, stems and half of the leaves finely chopped, remaining leaves saved for garnish
1 tablespoon Shabazi N.38 plus more for garnishing
1 ½ pounds very fresh skinless fluke (or black sea bass, red snapper, or hamachi)
Flaky sea salt, (Maldon or fleur de sel)
High-quality extra virgin olive oil
Using a Microplane or fine zester, zest half of one grapefruit and set aside. Using a sharp knife, cut away the skin and pith of both grapefruits. Working over a bowl, cut the grapefruits into segments, then squeeze the grapefruit juice from the leftover hulls over the segments.
In a bowl, combine the scallions, jalapeños, chopped cilantro stems and leaves and the reserved grapefruit zest. Cut the grapefruit segments into 3 or 4 pieces each and add the segments and reserved juice to the other ingredients. Add the Shabazi spice blend and stir gently until combined. Refrigerate until ready to use.
Using a sharp knife, slice the fish on a slight bias as thinly as possible. Layer the fish on 6 chilled plates. (Alternatively, the fish can be diced to make something more like ceviche. If diced, the fish needs to marinate for about 5 minutes before serving.)
Spoon the salsa over the fish. Sprinkle with salt and cilantro leaves, drizzle with olive oil and dust with Shabazi. Serve immediately.
Recipe from "The Art of Blending" by Lior Lev Sercarz.
Photo © Thomas Schauer
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