Citrus-cured kingfish with tea oil
- 07.12.2021
- 932
For the perfect entree to your festive feast, or for a gourmet Christmas lunch, whip up this zesty kingfish with tea oil.
Recipe «Citrus-cured kingfish with tea oil» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 60g unsalted butter, 2 slices Italian bread, crusts removed, cut into 5mm cubes, 2 Lebanese cucumbers, peeled, 2 Granny Smith apples, peeled, 1/2 long green chilli, seeded, finely shredded , 2 heads baby endive, trimmed, paler inner leaves torn, 2 tbsp small coriander leaves, torn, Finely grated zest of 2 limes and juice of 4 limes , 2 tbsp Phase 5 extra virgin camellia tea oil , plus extra, to serve, 3 x 300g pieces kingfish fillet, skinned, pin-boned, Finely grated zest and juice of 1 mandarin, 1/4 tsp sesame oil, Lime wedges, to serve.
Ingredients:
- 60g unsalted butter
- 2 slices Italian bread, crusts removed, cut into 5mm cubes
- 2 Lebanese cucumbers, peeled
- 2 Granny Smith apples, peeled
- 1/2 long green chilli, seeded, finely shredded
- 2 heads baby endive, trimmed, paler inner leaves torn
- 2 tbsp small coriander leaves, torn
- Finely grated zest of 2 limes and juice of 4 limes
- 2 tbsp Phase 5 extra virgin camellia tea oil , plus extra, to serve
- 3 x 300g pieces kingfish fillet, skinned, pin-boned
- Finely grated zest and juice of 1 mandarin
- 1/4 tsp sesame oil
- Lime wedges, to serve
Instructions
- Melt butter in a small frying pan over medium heat, add bread and stir until golden. Remove with a slotted spoon and drain on paper towels.
- Thinly slice cucumbers and apples, then cut into julienne. Place in a bowl with chilli, endive and coriander. Add 1 tablespoon lime juice and tea oil, season and toss gently.
- Ten minutes before serving, using a long, thin-bladed knife, cut fish across the grain at a 45° angle and place in a bowl. Add remaining lime juice, mandarin juice, zests and sesame oil, season with a pinch of sea salt and toss gently.
- To serve, lay fish slices on each plate, pile salad in the middle and scatter with croutons. Drizzle with extra tea oil and serve with lime wedges.