Broiled Hamachi (Yellowtail) Collar with Pickled Carrots & Nectarines
Pickled Carrots & Nectarines:
½ cup of rice vinegar
2 tablespoons of water
2 tablespoons of extra virgin olive oil
2 tablespoons of sugar
2 carrots, julienned
1 firm nectarine, thinly sliced
2 yellowtail (hamachi) collars
1 lemon, halved
Freshly ground black pepper
2 teaspoons of soy sauce
2 teaspoons of rice vinegar
1 teaspoon of mirin
In a medium bowl, whisk together the rice vinegar, water, olive oil, and sugar until the sugar dissolves.
In a large freezer bag, combine the julienned carrots and sliced nectarines with the rice vinegar mixture. Marinate for at least 6 hours or overnight.
Preheat oven to high broil.
Brush the flesh side of the hamachi collars and cut side of the lemons with canola oil. Season the hamachi and lemons with a few pinches of salt and ground black pepper.
Broil flesh side up for 8-10 minutes on the top rack until the top turns golden brown.
In a small bowl, combine the soy sauce, rice vinegar, and mirin. Set aside.
Drizzle the soy sauce mixture over the hamachi collar along with some warm lemon juice before serving with the pickled carrots and nectarines. Enjoy!