Kudos to this kingfish crudo with parsley and preserved lemon dressing

Name: Kingfish crudo with parsley and preserved lemon dressing recipe
Yield: 6
Ingredients: 1/2 bunch flat-leaf parsley, leaves picked, finely chopped; 100g Sicilian olives, pitted, finely chopped; 1 eschalot, finely chopped; 1 preserved lemon quarter, finely chopped; 2 tbs capers in vinegar, drained, finely chopped; Juice of 1 lemon; 1/2 cup (125ml) extra virgin olive oil; 450g Nautical Wholesale Seafoods sashimi-grade yellowtail kingfish

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Kingfish with parsley and preserved lemon dressing

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by Phoebe Wood

Nov 21, 2020

This seafood starter is sure to wow any guests.

1/2 bunch flat-leaf parsley, leaves picked, finely chopped
100g Sicilian olives, pitted, finely chopped
1 eschalot, finely chopped
1 preserved lemon quarter, finely chopped
2 tbs capers in vinegar, drained, finely chopped
Juice of 1 lemon
1/2 cup (125ml) extra virgin olive oil
450g Nautical Wholesale Seafoods sashimi-grade yellowtail kingfish

Method

1.

Combine parsley, olives, eschalot, preserved lemon, capers, lemon juice and oil in a bowl and season to taste. Arrange kingfish on a serving plate and spoon over the dressing. Serve immediately.

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