Nick Brune of Local Habit shares this wonderful recipe for fresh yellowtail during a Collaboration Kitchen event in San Diego, CA.
- 1-pound 6-ounce fresh Catalina offshore yellowtail
- 5 Habanero peppers
- 1 Large shallot
- 2 Tbsp. organic cane sugar
- 2 Tbsp. agave
- 1 cup + 3Tbsp. water
- 1 tsp. salt
- ½Tbsp. gelatin
- 2Tbsp. high heat oil or clarified butter (do not use olive oil, it will burn)
- Salt and Pepper
To prepare Jelly:
- First, when dealing peppers as hot as habanero make sure you have latex or nylon gloves on. It will burn your skin or you have a great chance of rubbing it into your eyes up to 3 or 4 hours after you have dealt with them.
- Next, finely chop the peppers and the shallot.
- Add 1 cup H2O, the sugar, agave, and salt to a small saucepan and bring to a boil to dissolve the sugars.
- On the side, mix 3 tblsp H2O, and ½ tblsp gelatin until completely incorporated.
- Once the liquid is boiling, turn off the heat and add shallot and peppers.
- Steep for 10 minutes.
- After 10 minutes, add the warm liquid to the gelatin and whisk well for 2 minutes.
- Add the jelly to a jar and let cool to room temp while continuously stirring.
- Once at room temp cover, and place into the refrigerator for at least 2 hours and the jelly will be ready to serve.
- This jelly will last for at least 1 year in the fridge or jarred and in the pantry.
Sautéing the Fish
- Portion the yellowtail into 4 6-ounce pieces.
- Place a stainless steel pan on high heat for 1 to 2 minutes depending on the strength of your burners.
- Season fish with salt and pepper; add high heat oil followed by the fish and sauté on the top side for 3 minutes.
- Turn the fish and add ½ cup habanera pepper jelly.
- Using a spoon and tongs continuously baste the fish and turn it until sugars have caramelized and the fish is cooked to your liking.
- If using fresh fish, such as the fish from Catalina Offshore, I suggest medium to medium rare.
Check out Local Habit @LocalHabitSD & mylocalhabit.com
Photo credit: Padilla Bowen Photography