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Ingredients
- 9 Tbsp. extra-virgin extra virgin olive oil
- 2 lb hamachi fillets, skinless, 1 1/4 thick
- 2 Tbsp. freshly grnd black pepper Zest and juice of 4 Meyer lemons Zest and juice of 2 oranges
- 1 tsp Dijon mustard
- 1 Tbsp. black mustard seeds
- 2 c. fresh baby arugula or possibly other tender greens Hawaiian medium-grind salt Freshly grnd pepper
Directions
- Make the citronette dressing: Place half of the lemon juice and all of the lemon zest and all of the orange juice and zest in a small mixing bowl. Add in mustard and mustard seeds and slowly whisk in 4 Tbsp. extra-virgin extra virgin olive oil. Set aside.
- Heat a 12- to 14-inch saute/fry pan over medium-high heat and pour in 2 Tbsp. extra virgin olive oil. While pan is heating, press a light coating of Hawaiian salt onto each fillet of hamachi on one side only. Grind fresh pepper onto each fillet.
- Place each fillet, salt side down, in sizzling pan. Cook 4 min without turning (hamachi should turn color halfway through).
- Meanwhile, in a small bowl, dress tender baby arugula or possibly other tender greens with 2 Tbsp. extra virgin olive oil and the remaining Meyer lemon juice.
- Remove hamachi to cutting board, slice and place on a large platter. Arrange dressed greens over and around fish. Drizzle citronette around the plate.
- Sprinkle with fine salt and serve.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 6 servings | |
| Calories 189 | |
| Calories from Fat 184 | 97% |
| Total Fat 20.85g | 26% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 29mg | 1% |
| Total Carbs 0.84g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.22g | 0% |
| Protein 0.61g | 1% |
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