Miami Mutton Snapper Tataki -2 ways

Here are a couple of Mutton Snapper Tataki Dishes and a couple of hashi yasume sides

First squeeze a half a lime

cut in 1/2 thick slices
and lay them atop

a ginger dressing, thin sliced white onion
mix


while the mutton snapper is fuming and cooking

chop some cilantro


heres a close up of the fished turned over, the middle piece has not yet been flipped

sprinkle the cilantro over it let it sit, go on to the next dish, after you've chopped the other mutton go back to this dish put all the mutton slices in a bowl, throw out the onions add some sesame seed oil mix, and then lay back on dish

and sprinkle with some black sesame seeds, if you have a problem eating some of
this before serving

you will end up with a void in your presentation (a no no in japanese cuisine

In this case, slice an apple thin, baste with a little miso and garnish with a shiso leaf

Your second tetaki, chop some Miami spearfished mutton snapper, together with some lemon grass, the top part of the stalk is bittery lemoney and the bottom thicker part is a milder sweeter flavor

add some australian sea salt, dried (or fresh jalapeno) and some roasted sesame/ginger mix

add a half a lemon mix it up, let it sit

get a half (or quarter) avaocado, chop it together with some mango ( I used some frozen Dole mango chunks)

Heres a cool way to get a Avocado seed out, whack the seed with the knife

and whala!

Mango avaocado mix

add some japanese pepper mix

some smoked sea salt





and serve, with some cold sake or

one of my favrite beers- Asahi Extra Dry




Another pic with another side dish (hashi yasume)

And finally clean up your tools for the next Miami Spearfishing adventure!

Till next spearfishing report, tight bands, straight shafts, and smooooooooth triggers!

Tone

http://www.settingsteelspeargear.com/