I’ve encountered countless people who claim that fish isn’t their favorite. Among them is my partner. Refusing to accept this, I embarked on a culinary journey, repeatedly preparing fish-based meals for him. Each time, his response echoed a similar sentiment: “Wow… I didn’t know fish could taste like this. I always thought good fish would be expensive.” And therein lies the secret: fish needs to be fresh, fresh, fresh!

Ever wonder why sushi comes with a hefty price tag? Sure, it’s partly due to the skill required, but it’s also because “sushi-grade” fish must be impeccably fresh to be safely consumed raw. This demands meticulousness in sourcing and handling. Unfortunately, overfishing has driven the rise of farmed fish, wreaking havoc on our oceans. Consequently, fresh fish has become synonymous with exclusivity and high prices.

It’s disheartening how a trip to a sushi restaurant or a raw bar can evoke feelings of class division. Some establishments thrive on fostering this perception. However, with a little effort at home—truly minimal effort—you can transform simple ingredients into a dish that defies skepticism and elevates fish to a newfound glory.

Yes, sushi-grade yellowtail doesn’t come cheap. A mere half pound set me back $20.50. Yet, had I ordered a similar dish at a restaurant, the price would likely have been exorbitant, owing to labor and overhead costs. Am I denouncing restaurants? Absolutely not! I adore dining out. However, it’s impractical to do so regularly for most people. By embracing the cooking process and even relishing the cleanup, you can indulge in luxurious dishes at home without falling victim to what I dub the “Hospitality Tax.”

This Crudo recipe celebrates the lusciousness and sweet briny freshness of yellowtail, harmonizing it with creamy Greek yogurt, warming spices, and the zing of preserved lemon. Whether enjoyed as a hearty meal for two with accompanying sides or served as a fuss-free, yet opulent, appetizer for 4-6 guests, this dish is sure to captivate. Embrace the experience, and savor the transformation from skeptic to believer. Enjoy!

Serves: 2-6

Prep Time: 10

Cook Time: 0 Min

Ingredients

Directions

1. In a small bowl, combine the Greek yogurt, spices, preserved lemon peel, salt, and pepper until thoroughly mixed. Set aside.
2. Remove yellowtail from the fridge. Using a very sharp 8-10 inch chef’s knife, first remove the skin, and then begin to slice against the grain as thinly as possible. To prevent tearing, use long, smooth strokes instead of a sawing motion. Set aside.
3. Grab a medium-large platter and spread the Greek yogurt mixture evenly over it. Layer the thinly sliced yellowtail over the Greek yogurt, trying your best to keep it in a single layer. Drizzle olive oil over the fish, then squeeze fresh lemon juice over it. Lastly, evenly sprinkle the fresh chives and dill all over. Serve immediately with fresh crusty bread.

Notes:

• To make this meal for two, consider serving it with a couple of side dishes. My suggestions include a simple fresh salad (chicories are my forever obsession for salad), smashed crispy potatoes with aioli, grilled asparagus with lemon, or fresh sliced tomatoes drizzled with olive oil, lemon juice, dill, and flaked sea salt.
• If you have access to a local fishmonger nearby, they are usually the best place to go for fresh fish at a good price. If sushi-grade yellowtail isn’t available, ask for other sushi-grade fish as a substitute.