Ingredients
- 1 8-ounce kampachi fillet, sliced
- 1 teaspoon sea salt
- 2 tablespoons roasted garlic oil
- 24 fresh oregano leaves
- 24 sweet tomatoes, halved & dried
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Baby Yellowtail Crudo
Time: 10 minutes prep
Servings: 4
Directions
- Arrange approximately 2 ounces of sliced kampachi fillet in a line on a chilled plate. Sprinkle each line of kampachi with sea salt. Then drizzle roasted garlic oil over each line and garnish each with 6 oregano leaves and 6 pieces of dried sweet tomatoes.
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