Shutome (hawaiian Swordfish) with Pomelo À la Poisson Cru

 

I don’t eat top-of-the-food-chain fish very often although a recent dinner celebrating my husband’s birthday started with the Chef’s take on Tahitian Poisson Cru; the clean, sweet flavors of the ingredients (typically lime, coconut, cucumber, onion, tomato) and simple but elegant execution were especially memorable. Here is my twist on that, using Swordfish and Southeast Asian flavors. I enjoy experimenting with local ingredients and love the sweet flavor and unusually dry texture of pomelo, the large grapefruit-like citrus native to Southeast Asia. If pomelo is not available, you may substitute grapefruit. Traditional Poisson Cru leaves the center of the fish raw; here I allowed the citrus to “cook” the fish until completely opaque. Note: Pomelo has an especially thick and spongy rind or skin. The best way I've found to get to the fruit is to slice off the ends and carefully peel off the thick spongy pith. Once peeled, separate the fruit into segments and remove the membrane. To juice, simply squeeze the flesh (now rind/pith/membrane free) over a bowl. - gingerroot

What you will need

1 1/4 lb. wild Shutome fillet (or other sustainably caught Swordfish), cut thinly into 1/4-inch thick squares

1/2 cup pomelo juice

1/4 cup lime juice

1/4 cup meyer lemon juice

1 small sweet onion, thinly sliced with a mandoline or sharp knife

2 teaspoons coriander seeds, toasted and crushed (I used the back of a Tablespoon)

1 teaspoon sriracha (chili-garlic sauce)

Scant 1 cup mixed cherry tomatoes, seeded and slivered

Scant 1 cup baby carrot ribbons (I used my vegetable peeler)

1 teaspoon salt

1 teaspoon sugar (plus more to taste if using grapefruit)

3/4 cup pomelo flesh, pith and membrane removed, segments separated

3/4 cup 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)

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