Seared Yellowtail with Horseradish Crema

Total Time:
1 hr 20 min
Prep:
15 min
Inactive:
1 hr
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 tablespoons fennel seeds, ground
  • 2 tablespoons coriander seeds, ground
  • 2 tablespoons sesame seeds
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons salt
  • 1 pound yellowtail fillet, skin removed
  • 3 tablespoons canola oil
  • 1/2 cup creme fraiche or sour cream
  • 1 tablespoon prepared horseradish
  • 1 teaspoon lemon zest
  • One 3 1/2-ounce package rice crackers
  • 2 sheets nori or dried seaweed snakes, for garnish
Directions
  • In a medium bowl combine the fennel, coriander, sesame seeds, pepper and salt.

  • Slice the yellowtail into two pieces, each roughly 1 1/2-by-1 1/2-by-6-inches. Generously rub the seasoning on all sides.

  • Heat the canola oil in a large nonstick saute pan set over high heat. Once the oil starts to smoke a bit, carefully add the yellowtail. Sear each piece on all four sides until browned, 30 seconds to 1 minute per side. The center of the fish should still be rare. Place the cooked yellowtail on a plate to cool, then refrigerate until cold, about 1 hour. The fish will be easier to slice if it's cold.

  • In a medium bowl combine the creme fraiche, horseradish and lemon zest.

  • Using a sharp knife, gently slice the yellowtail in 1/2-inch-thick pieces. Spread a spoonful of the horseradish crema on top of the rice crackers. Place the sliced yellowtail on top of the crema. Break off small pieces of the nori and place on top of the yellowtail to garnish.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus

    Recipe courtesy of Rachael Ray