Yellowtail Nayeh with Cranberry Ezme
Prep Time
45 minutesServing Size
6
Ingredients
450g Brussels sprouts, small but stem removed and sliced in half
60ml olive oil
Salt and pepper to taste
11ml Ocean Spray® Whole Berry Cranberry Sauce or Jellied Cranberry Sauce
Zest and juice of 1 orange
6ml rice vinegar
6ml olive oil
210g grated fresh ginger
20g grated garlic
40g sliced scallions
Salt and pepper to taste
Steps
Arrange thinly sliced fish on a rimmed serving dish or bowl and season with salt, black pepper, fennel, and coriander.
In a blender or the bowl of a food processor, combine the cranberries, sugar, garlic, onion, chile, bell pepper, molasses, lime zest and juice, and the water”blend to release the liquids and until almost pureed. Strain and collect the liquid using a fine sieve. Season to taste with salt. Spoon over the fish until the fish is just barely submerged.
Garnish and serve.
Brought to you by Chef Cassie Piuma from The Cranberry Chef Collective