SO L.A. ROCKFISH CRUDO

INGREDIENTS

1 lb MSC-certified West Coast Rockfish fillet, 󠀠 󠀠󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 (Skinless and boneless)
1/3 Cup almonds, toasted, finely chopped
1 Bunch of cilantro, leaves picked and stems reserved, 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 thinly minced
1 tsp nice EVOO

For Pickled Shallots
1 large shallot minced
1/4 Cup red wine vinegar
1/4 Cup water
2 tsp sugar

For Avocado Puree
1 ripe avocado
1/2 inch slice of jalapeño, seeded
2 lime’s juice
1 tsp kosher salt

INSTRUCTIONS

1. To pickle shallots: in a small sauce pan warm vinegar, water, and sugar until the sugar has dissolved. Pour the warm liquid over the minced shallots and let cool to room temperature. Once cool, store in the fridge overnight and use the following day. The shallots will remain good in the fridge for up to one week.

2. To make the avocado puree: cut avocado in half, remove the core, and peel the avocado. Place in a blender or food processor. Add the lime juice, jalapeño, and salt. Blend on high until smooth, push through a small strainer or tamis to remove any chunks remaining. Put into a plastic bag and remove any air, seal, refrigerate.

3. To prepare fish: Make sure your knife is sharp to ensure clean, consistent slices. Alternately, place the fish in the freezer for 20 minutes to make easier to slice. Slice fish across the grain into 16 to 20 thin slices.

4. To dress: Place sliced fish on plate, pipe or spoon the avocado puree evenly around the plate and on the fish. Sprinkle the plate with the pickled shallots, roasted almonds, and cilantro stems. Finish by garnishing with cilantro leaves, cracked pepper, and EVOO. Serve immediately.