Shutome (Hawaiian Swordfish) with Pomelo à la Poisson Cru

Name: Shutome (Hawaiian Swordfish) with Pomelo à la Poisson Cru
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters baby carrot ribbons (I used my vegetable peeler); 237 milliliters mixed cherry tomatoes, seeded and slivered; 177 milliliters coconut cream (be sure to shake can well before using, or alternatively, empty contents into a bowl, stir well and then add to fish mixture); 2 teaspoons coriander seeds, toasted and crushed (I used the back of a Tablespoon); 567 grams wild Shutome fillet (or other sustainably caught Swordfish), cut thinly into 1/4-inch thick squares; 118 milliliters pomelo juice; 59 milliliters lime juice; 59 milliliters meyer lemon juice; 177 milliliters pomelo flesh, pith and membrane removed, segments separated; 1 teaspoon salt; 1 teaspoon sriracha (chili-garlic sauce); 1 teaspoon sugar (plus more to taste if using grapefruit); 1 small sweet onion, thinly sliced with a mandoline or sharp knife

Need a gluten free, dairy free, and pescatarian main course? Shutome (Hawaiian Swordfish) with Pomelo à la Poisson Cru could be a tremendous recipe to try. One serving contains 177 calories, 14g of protein, and 9g of fat. This recipe serves 8. From preparation to the plate, this recipe takes about 45 minutes. A mixture of shutome fillet, cherry tomatoes, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the juice you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert.

Instructions

Place fish pieces in a large non-reactive bowl.

Ingredients you will need

Fish

Equipment you will use

Bowl

Add thinly sliced onion, pomelo juice, lime juice and lemon juice, making sure the fish is completely submerged in citrus juice. Cover bowl with plastic wrap and refrigerate at least six hours (opaque except for the very center) or overnight (completely opaque) depending on your preference. When fish is cooked to your liking, carefully drain out all but a quarter cup or so of the citrus juice (in other words all the juice that is easily drained without dropping any fish in the sink).

Ingredients you will need

Lemon Juice

Lime Juice

Pomelo

Juice

Onion

Fish

Wrap

Equipment you will use

Plastic Wrap

Bowl

Add toasted, crushed coriander seeds and sriracha to fish, stirring to combine. At this point, I was still many hours away from serving this dish so I re-covered the bowl with plastic wrap and returned it to the refrigerator to allow the flavors to develop.

Ingredients you will need

Whole Coriander Seeds

Sriracha

Fish

Wrap

Equipment you will use

Plastic Wrap

Bowl

When you are ready to serve, carefully fold in the slivered cherry tomatoes, carrot ribbons, salt, sugar and pomelo flesh. If using grapefruit, add more sugar to taste (in my experience, pomelo is a bit sweeter than grapefruit).

Ingredients you will need

Cherry Tomato

Grapefruit

Carrot

Pomelo

Sugar

Salt

Pour coconut cream over the mixture and stir to combine.

Ingredients you will need

Coconut Cream

Transfer Poisson Cru to serving bowl. You can place the serving bowl in a larger bowl filled with ice water to ensure it is chilled when eaten. Enjoy.

Ingredients you will need

Water