Ingredients
- For the Hamachi:
- 24 A 1/4 athick slices of sushi grade hamachi (yellowtail jack)
- 1 cup Sharlyn melon salsa (recipe below)
- extra virgin olive oil
- A 1/4 lemon
- Maldon sea salt (or other flake sea salt)
- pepper
- 20 mint leaves
- torn in pieces
- For the Sharlyn Melon and Mint:
- 1 cup Sharlyn melon (ripe Cantaloupe melon) diced finely
- 2 scallions
- sliced finely
- 1 tbsp lemon juice
- salt
- pepper
- 10 mint leaves chopped
- 2 tbsp extra virgin olive oil
Instructions
- Mix all Sharlyn melon and mint ingredients together and set aside in a bowl.
- Arrange slices of hamachi on plates, four per plate.
- Sprinkle with sea salt and pepper
- Drizzle generously with olive oil
- Squeeze a couple of drops of lemon juice on each slice.
- Make sure to do this step after the oil.
- This will keep the fish from acookinga in the lemon juice.
- Top each slice with a tea spoon of melon salsa and mint
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