Shutome (Hawaiian Swordfish) With Pomelo À La Poisson Cru

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Ingredients

1 1/4 lb. wild Shutome fillet (or other sustainably caught Swordfish), cut thinly into 1/4-inch thick squares

1/2 cup pomelo juice

1/4 cup lime juice

1/4 cup meyer lemon juice

1 small sweet onion, thinly sliced with a mandoline or sharp knife

2 teaspoons coriander seeds, toasted and crushed (I used the back of a Tablespoon)

1 teaspoon sriracha (chili-garlic sauce)

Scant 1 cup mixed cherry tomatoes, seeded and slivered

Scant 1 cup baby carrot ribbons (I used my vegetable peeler)

1 teaspoon salt

1 teaspoon sugar (plus more to taste if using grapefruit)

3/4 cups pomelo flesh, pith and membrane removed, segments separated

3/4 cups coconut cream (be sure to shake can well before using, or alternatively, empty contents into a bowl, stir well and then add to fish mixture)