RED SNAPPER CRUDO
Boston-based private chef Fernanda Tapia demonstrates why red snapper is a sushi favorite. She turns this beautiful fish into a show-stopping crudo. While this dish may look difficult, you can put it together at home in 10 minutes. This is a great way to prepare restaurant-quality food that will be sure to impress your friends.
If you have never taken the skin off of fish fillets before, do not feel intimidated. You can watch Chef Fernanda’s tips on how to remove the skin with ease in this video.
This crudo is topped with a delicious yogurt sauce and garnished with cucumber, sesame seeds, and Aleppo pepper for a burst of flavor. You will have more yogurt sauce than you will need for this recipe, but it will keep well in the fridge. Use leftovers to serve with crudité for an irresistible snack.
Recipe by Chef Fernanda Tapia. Fernanda is an award-winning Boston-based private chef. You can follow Chef Fernanda on Instagram.
Ingredients
FOR THE YOGURT SAUCE
1 cup full-fat Greek yogurt
Juice of ½ lemon
Salt, to taste
2-3 tablespoons tahini
¼ teaspoons smoked paprika
½ teaspoons ground coriander
½ teaspoon chili flakes
2 serrano peppers
Water, to thin sauce
FOR THE CRUDO1 pound red snapper
Juice of ½ lime
Sweet white vinegar, to taste (optional)
½ cup cucumber, small diced
¼ shallots, thinly sliced
Toasted sesame seeds, for garnish
Aleppo pepper, for garnish
Basil leaves, for garnish
Olive oil, for garnish
Preparation
Roast serrano peppers on the grill or a gas burner until the skin has blistered all the way around. Alternatively, you can put the peppers on a sheet tray under the broiler until the skins have blistered. Once the peppers are cool enough to handle, use a paper towel to remove the skins, then finely chop the peppers. You can remove the seeds and rib if you want to reduce the heat.
In a medium bowl, combine the Greek yogurt and lemon juice. Season with salt. Add the tahini and mix to combine. As you mix, the sauce will start to thicken. Stir in smoked paprika, chili flakes, ground coriander, and the chopped serrano pepper. Adding a little at a time, use water to thin the sauce to your desired consistency. Adjust salt and lemon juice to taste. Set aside until ready to serve the crudo.
FOR THE CRUDOCut the snapper fillet through the middle to create two pieces. Lay the snapper pieces skin-side down on the cutting board. Using a flexible knife if possible, insert your knife horizontally between the skin and the flesh. Gently glide your knife back and forth to remove the skin, leaving as little fish as possible behind. Repeat with the other piece. Slice the snapper into 1/8-inch wide pieces. Season with salt.
Arrange snapper slices on individual plates. Dress the snapper with lime juice and a few splashes of sweet white vinegar, if using. Spoon yogurt sauce over the fish and then top with cucumber and shallots. Sprinkle crudo with sesame seeds and Aleppo pepper. Lightly drizzle olive oil over the dish and then finish with basil leaves.
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