Dutch Hiramasa With Grape and Tomato Salad


Truluck's

  • Serves 2

 

 

Truluck’s Dutch Hiramasa

Ingredients

Grape and Tomato Salad

  • 1/4 cup red seedless grapes, cut into thirds
  • 3/4 cup heirloom cherry tomatoes, cut in half
  • 2 tbsp garlic, ends removed, shaved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup watermelon radish, thinly sliced
  • 1 tbsp mint, picked
  • 1 tbsp dill, picked
  • 2 tbsp capers, chopped
  • 2 tbsp lime juice
  • 3 tbsp white balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • salt and pepper, to taste

Dutch Hiramasa

  • 2, 8oz portions dutch hiramasa (tuna or any other white fish will also taste great)
  • 1 tsp clarified butter
  • salt and pepper, to taste
  • 2 lime halves, for garnish

Directions

Salad

  1. Gently mix all ingredients in a bowl
  2. Allow to rest for at least 30 minutes.
  3. Serve at room temperature.

Dutch Hiramasa

  1. Season the fish and cook in a saute pan until golden brown on each side
  2. Place a pile of the grape and tomato salad in the center of a warm plate
  3. Top the salad with the fish and garnish with a lime half
  4. Serve immediately

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