Seabream with Olive and Jalapenos
Fresh seabream with a punchy olive and jalapeño sauce, finished with lime, yuzu, and crisp vegetables. Bright, zesty, and full of flavour.
Ingredients
- 150g seabream, skinned and thinly sliced
Sauce
- 300g green olives stones in
- 1 jalapeno
- 50ml olive oil
- 2 limes, juice and zest
- Yuzu juice
To serve
- Sliced jalapeno
- Micro coriander
- Radish, sliced
- Cucumber diced
- Spring onions, thinly sliced
Method
Place the olives into a food processor and blitz. When smooth, add the yuzu and jalapeno and blitz again and sieve off.
Place the fish onto plates, cover with the lime zest and then squeeze over juice. Spoon the sauce over then top with fish and fresh jalapeno, micro coriander, radish, cucumber and spring onions.
Ingredients
- 150g seabream, skinned and thinly sliced
Sauce
- 300g green olives stones in
- 1 jalapeno
- 50ml olive oil
- 2 limes, juice and zest
- Yuzu juice
To serve
- Sliced jalapeno
- Micro coriander
- Radish, sliced
- Cucumber diced
- Spring onions, thinly sliced
Method
Place the olives into a food processor and blitz. When smooth, add the yuzu and jalapeno and blitz again and sieve off.
Place the fish onto plates, cover with the lime zest and then squeeze over juice. Spoon the sauce over then top with fish and fresh jalapeno, micro coriander, radish, cucumber and spring onions.
