FISH CARPACCIO

Ingredients Weight Measure
Red, ripe tomatoes 15 oz. 3 medium
Fresh lime juice 1/2 cup, 1 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Salt 1-1/2 tsp.
Olive oil 1-1/2 cups
Fresh cilantro leaves, coarsely chopped 3/4 cup (packed)
Very fresh, firm boneless fish fillets(sea bass, salmon, halibut or tuna) 9 lbs.
Shrimp rémoulade 1 qt.
Fresh cilantro leaves, whole 24 ea.

Method

  1. Blanch tomatoes for 8 to 10 seconds. Plunge into ice water for 1 minute. Remove skins and seeds. Cut tomatoes into 1/4" dice. Reserve this concassé.
  2. Whisk together lime juice, TABASCO® Sauce and salt. Slowly whisk in olive oil. Refrigerate until ready to serve.
  3. At service, stir in reserved tomato concassé and chopped cilantro. Season with additional salt and TABASCO® Sauce, if necessary.
  4. Slice very cold fish on a broad diagonal into 1/8" thick slices. Cover with plastic wrap and flatten gently with palm of hand. Neatly plate 6 oz. of fish per portion. Cover with plastic wrap and refrigerate until ready to serve.
  5. At service, for each serving, spoon 2 Tbsp. vinaigrette over the fish, distributing the tomatoes evenly. Center about 2 Tbsp. of Shrimp rémoulade on fish. Garnish with 2 cilantro leaves. Serve immediately.

Yield: 12 servings