Hamachi With Citrus Vinaigrette:
What's Coookin'

Aired on Superstation WGN
Saturday, June 18 and October 22, 2005
Show 218

At the Poste Moderne Brasserie in Washington DC, Chef Robert Weland creates a light and heart-healthy dish with Hamachi. Yellowtail Kingfish is loaded with omega-3 essential fatty acids which reduce the risk of heart disease and benefit the brain. Also packed with protein and vitamins B6 and B12, Yellowtail Kingfish is wonderfully nourishing. Chef Robert merges exhilarating ingredients for a true burst of fresh flavor. He prepares a soy and ginger vinaigrette with orange oil, olive oil and cherry vinegar which cures the fish in minutes. Juicy grapefruit slices which are filled with vitamin C are layered on top of the Kingfish under a canopy of fresh greens – scallions, chives, parsley and cilantro. Lightly baked fresh ginger chips add a crowning savory experience to this unique seafood dish.

Hamachi, ruby red grapefruit and ginger vinaigrette
(Serves 4)

Ingredients:

8 oz. hamachi (tuna), thinly sliced
2 ruby red grapefruits, segmented
2 blood oranges, segmented
2 drops orange oil
2 drops Banyuls vinegar
2 drops extra virgin olive oil
2 drops sherry vinegar
½ drop finely grated ginger
2 Tablespoons soy sauce
½ teaspoon finely crushed garlic
1 cup grapeseed oil
½ cup ginger slices for ginger chips
Salt and pepper to taste
Chives, finely chopped
Scallions, thinly sliced
Baby cilantro
Parsley, finely julienned

Preparation:

Combine Banyuls vinegar, sherry vinegar, finely grated ginger, soy sauce and garlic in a bowl. Add orange oil and extra virgin olive oil slowly to mixture. Blanch ginger slices, then quickly deep fry in grapeseed oil until crisp. Set aside. Arrange raw, thinly sliced hamachi on a plate.
Spoon vinegar mixture on fish. Allow to cure for two to three minutes. Place the citrus segments on top of the fish. Garnish with herbs and ginger chips.