Yellowtail Tartar With Bacon And Tangerine Dressing Recipes

WILD MUSHROOM-BACON SOURDOUGH DRESSING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes in an even layer on a large baking sheet and bake, stirring a few times, until light golden brown, about 12 minutes. Allow to cool, then transfer to a very large bowl.
• Increase the oven temperature to 375 degrees F. Combine the mushrooms on a baking sheet, toss with 3 tablespoons canola oil and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Pour off all but about 2 tablespoons of the fat from the pan and place it back on the stove over high heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 cups chicken stock and the herbs, season with salt and pepper and bring to a simmer.
• Add the mushrooms to the bowl with the bread, then add the stock mixture, the bacon and the eggs; season with salt and pepper and gently stir until combined. The mixture should be very wet; add more stock if needed. Butter a 9-by-13-inch baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and let cool 10 minutes before serving.

FRESH YELLOWTAIL FILLET WITH LIME AND GINGER

Steps:

• Preheat the oven to 400 degrees F. Season the yellowtail with salt and pepper, to taste. Preheat a nonstick, ovenproof skillet, coated with the olive oil. Add the yellowtail, flesh side down, and cook until brown, about 2 or 3 minutes. Turn the fish over and put the skillet into the oven for 5 minutes.
• Remove the skillet from the oven and transfer the fish to a warm platter. Pour any excess oil from the pan. Add the green onions, tomato, citrus zest and ginger and saute, over low heat, for 1 to 2 minutes. Add the wine and deglaze the skillet. Reduce the liquid by half, and then add the heavy cream. Reduce until lightly thickened. Whisk in the butter, lime juice and parsley. Season, to taste, with salt and pepper. Spoon the sauce over the fish and serve.

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Steps:

• Segment the grapefruits: Slice off the top and bottom of each grapefruit, stand the fruit on a cut side and slice away the peel, pith and a sliver of flesh. Working over a bowl and holding the fruit in one hand, run a paring knife between each segment and the membrane to free the segments. Collect the segments in a bowl. Squeeze the membranes over the bowl to remove as much juice as possible, then discard the membranes. Set a strainer over a large liquid measuring cup and dump the segments into the strainer. Reserve 1 cup juice.
• Whisk the honey and mint into the reserved grapefruit juice. Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with the dressing.

YELLOWTAIL FLOUNDER TARTARE

Steps:

• Rub the fingers down the center line of each fillet. Cut away and discard any remnants of bone.
• Put the fillets on a flat surface and chop finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
• Put the fish in a mixing bowl and add the chives, basil, oil, lemon juice, salt and pepper. Blend well.
• Serve in small portions, each one garnished with one teaspoon of caviar, if desired. Serve with buttered toast triangles.

TANGY BACON SALAD DRESSING

Steps:

• In a small bowl, whisk together the sugar, vinegar, ketchup and Worcestershire sauce. Gradually whisk in the oil in a steady stream. Stir in bacon and onion. Store in the refrigerator.