Chef Emma Bilazarian

Spicy, savory, and sustainable, this Dutch Yellowtail dish is one you can serve any time of year.

Ingredients:

• Single, 4 oz fillet of Dutch Yellowtail
• 1 cup / 288 g kosher salt (preferably Diamond Brand)
• 1 cup / 200 sugar
• ½ tsp / 1.15 g paprika 
• ½ tsp / 1.2 g onion powder
• ½ tsp / 0.75 g garlic powder  
• ½ tsp / 1 g cayenne  
• ½  tsp 1.15 g black pepper   
• 3 tbsp / 18 g sliced scallions curls 
• 2 tbsp / 15 g capers 
• 3 tbsp / 45 g of artichoke bruschetta (from your local market)
• 1 tsp / 5 ml olive oil
• 1 lemon
• ½ tsp / 1 g of Aleppo pepper 
• ¼ tsp / 1.25 g flaky salt
• 1 loaf of fresh crusty bread

Preparation:

• Remove Dutch Yellowtail from the package and pat dry.
  
• Mix paprika, onion powder, garlic powder, cayenne, and black pepper in a bowl and cover the fish in the spice mix.

• Mix salt and sugar together and cover the fish with the mixture. Place in the fridge for 20 minutes.

• Once the fish is done curing, delicately brush off salt and sugar and mix with a dry paper towel. Be sure to keep spice rub on the fillet.

• Thinly slice pieces against the grain, as thin as possible.

• Toast bread and slice into wedges.

• To assemble: place artichoke bruschetta at the base of the plate.

• Shingle  the fish atop. Drizzle 1 teaspoon of olive oil on top of the fish.

• Garnish with lemon zest, flaky salt, Aleppo pepper, capers, and scallion.

• Serve with bread and enjoy.