- 1/2 pound, sushi-grade yellowtail
- 1/4 cup, il Fustino Taggiasca Extra Virgin Olive oil
- 3 tbsp, il Fustino Mimosa Champagne Vinegar
- juice of 1/2 lemon
- zest from 1/2 lemon
- salt & pepper
- 1 tbsp, shallot - chopped
- 1 tbsp, caper brine
- 2 tbsp, capers
Add the EVOO, vinegar, lemon juice, shallot, caper brine and capers to a dish, season with salt & pepper. Whisk to combine, set aside.
Thinly slice the yellowtail.
Pour half onto your serving dishes, arrange the fish then pour the remaining vinaigrette over the top.