Australian Hiramasa Crudo with Fennel Salad & Tangerine Oil

1500 Ocean Chef Brian Sinnott’s California coastal cuisine tantalizes taste buds while showcasing sustainable seafood.


RECIPE I of the month

1500 Ocean Chef Brian Sinnott’s California coastal cuisine tantalizes taste buds while showcasing sustainable seafood. This is exemplified by his raw preparation of Hiramasa, Australian yellowtail tuna procured from Clean Fish Seafood (cleanfish. com), a company dealing only in seafood reeled in from sustainable sources. On top of being ecologically responsible, the fish is of the highest quality and Sinnott dresses it with subtle touches of fruit and spice.



8 ounces Hiramasa (Australian yellowtail tuna)
1 teaspoon sea salt (preferably Maldon)
1⁄2 ounce tangerine oil
2 tablespoons baby fennel, shaved
11⁄2 tablespoon pomegranate seeds
1 teaspoon mint, julienned
1⁄4 Espelette chili powder

Arrange the fish in a single row down the center of a chilled small oval plate. Sprinkle the fish with salt and drizzle with oil. In a small bowl, mix together the fennel, pomegranate and mint. Season with additional salt and oil to bring the mixture together. Place the fennel mixture in a line over the fish. Using a sifter, dust the entire dish with chili powder and serve immediately. Serves 4.

Wine Reccommendation:
From Ted Glennon, wine director/sommelier at the Hotel Del Coronado, the fermented in the bottle, lightly sweet, low pressure Moromoto Brewery “Hou Hou Shu” 2010 Sparkling Sake offers banana peel and mouthwatering pears, and its bubbly and sweet character keeps the crudo in good company. Other winners: the Brundlmayer 2006 Gruner Veltliner or the Cold Heaven Vogelzang Vineyard 2008 Viogner.

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