Fresh ingredients and classic techniques is the name of the game here. Flaky yellowtail poached in olive oil with fresh citrus zest, herbs and garlic paired with an earthy, blistered tomato and fennel salad.
4 1/8 Cup olive oil
1/2 Tablespoon salt
4 bay leaves
2 Sprig thyme
2 Clove garlic
1 Tablespoon black peppercorn
2 Pieces Lemon Zest (1")
2 Pieces orange zest
4 Ounce Yellowtail Fillets
2 Tablespoon butter
1 Pound cherry tomatoes
1 Tablespoon shallot, thinly sliced
2 Clove garlic, thinly sliced
1/4 Cup tomato sauce
2 Fennel Bulbs, Cut Into 8 Wedges Each
salt
pepper
olive oil
sea salt
4 Cup olive oil
1/2 Tablespoon salt
4 bay leaves
2 Sprig thyme
2 Clove garlic
1 Tablespoon black peppercorn
2 Pieces Lemon Zest (1")
2 Pieces orange zest
4 Ounce Yellowtail Fillets
2 Tablespoon butter
1 Pound cherry tomatoes
1 Tablespoon shallot, thinly sliced
2 Clove garlic, thinly sliced
1/4 Cup tomato sauce
2 Fennel Bulbs, Cut Into 8 Wedges Each
2 Tablespoon olive oil
To Taste salt
To Taste pepper
As Needed olive oil
As Needed sea salt