Swich | Recipes - Carpaccio of Yellowtail Amberjack

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Carpaccio of Yellowtail Amberjack

Prized by sushi chefs, yellowtail amberjack can be hard to find and a treat when you do. It has thick skin like a tuna that must be removed along with any bones before slicing thinly to make this carpaccio.

Serves 1 | Active Time: 15 minutes | Total Time: 15 minutes
Chef's Notes

In the video, Jacques starts with a much larger piece than what is needed for 2 people. If a large filet like this is purchased, it is great to serve to a larger group as a first course, serving about 2 ½ ounces per person for an appetizer. Jacques would thinly slice all of the portions, setting the first one on a plate, topping with plastic wrap, then alternating between the plastic wrap and the sliced fish, refrigerate until it is time to serve.

Preparing the carpaccio of yellowtail

Sprinkle 2 serving plates lightly with salt. Arrange the thin slices of yellowtail on top. Using a small, fine strainer, dust the fish with wasabi powder, then drizzle with soy sauce. Lightly sprinkle with paprika and drizzle with olive oil. Sprinkle chives over the top.

Step 1: Preparing the carpaccio of yellowtail
  • Kosher salt
  • 5 ounces yellowtail amberjack, thinly sliced
  • ½ teaspoon wasabi powder
  • 2 teaspoons soy sauce
  • Dash paprika
  • Extra-virgin olive oil
  • Chives

Step 2: Serving

Serve immediately.

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