• Yelp Social Icon
  • Instagram Social Icon
  • Facebook Social Icon
  • Twitter Social Icon

© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

Please reload

Broiled Yellowtail Collar with Pickled Carrots & Nectarines

July 30, 2017

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

 

Hamachi:

2 yellowtail (hamachi) collars

1 lemon, halved

Canola oil

Kosher salt

Freshly ground black pepper

 

2 teaspoons of soy sauce

2 teaspoons of rice vinegar

1 teaspoon of mirin

 

Instructions:

  1. In a medium bowl, whisk together the rice vinegar, water, olive oil, and sugar until the sugar dissolves.

  2. 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.

  3. Preheat oven to high broil.

  4. 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.

  5. Broil flesh side up for 8-10 minutes on the top rack until the top turns golden brown.

  6. In a small bowl, combine the soy sauce, rice vinegar, and mirin. Set aside.

  7. Drizzle the soy sauce mixture over the hamachi collar along with some warm lemon juice before serving with the pickled carrots and nectarines. Enjoy!

Share on Facebook
Share on Twitter
Please reload

RECENT POSTS

Please reload

ARCHIVE