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Lior Lev Sercarz
1 pound hamachi filet, boneless and skinless
1 pint cherry tomatoes, cut in half
1/4 cup chopped scallions
1/4 cup salt cured black olives, halved
1 lemon, juice only
Cut the hamachi filet into two long loins and lightly coat them with olive oil. Coat them with the za'atar spice and season with salt.
Heat some olive oil in a pan till lightly smoking. Cook the hamachi loins for about 20 seconds on each of the 4 sides. Remove from the pan and set aside.
In a bowl season the tomotoies with olive oil, salt and the lemon juice. Add the chopped scallion, black olives and place on a serving plate.
Using a sharp knife slice the seared hamachi loin into 1/8 inch slices. Place the sliced loins on top of the tomato salad and sprinkle a little salt on top.
• replace the tomatoes with cucumbers and add some chopped tarragon.
• serve this dish with a side of tahina sauce or tzatziki.
Food photo and recipe © Lior Lev Sercarz