Gulf & Main - - Recipes We Love -

Restau­rant: Bayfront Bistro

Serves 4

2 ounces fresh-squeezed fil­tered or­ange juice

4 ounces yuzu

12 ounces fresh pom­pano, cleaned and no skin

2 ounces red jalapeño, shaved

3 ounces or­ange sweet pep­per, shaved

2 ounces red chile oil

1 ounce toasted se­same oil

1 ounce chile thread

Mal­don Smoked Sea Salt

Mix or­ange juice and yuzu, set aside. Put pom­pano on plate with room for liq­uid.

Gar­nish pom­pano with shaved jalapeño and or­ange pep­per. Pour enough juice to cover bot­tom of plate but not over the fish. To taste, drip chile oil into or­ange juice and yuzu so that it floats; re­peat with se­same oil. Gar­nish with chile thread and salt. En­joy your crudo!

4761 Es­tero Blvd., Fort My­ers Beach; 239-463-3663, bayfront­bistro.com

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