My 7-year-old son once asked me what would happen when his “sweet tooth” fell out. (I just love it!)
It was hard to explain to him that a “sweet tooth” isn’t exactly a tooth. In the end I said, “let’s just say you take after your mommy, and you will forever love all things sweet!”
Fortunately there’s a whole lot of sweet citrus this time of year to keep me from getting over zealous with my chocolate stash. If there are Sumos, Satsumas, or these delicious Mandarins in the house, I’m all set!
I simply can’t get enough of these sweet, gorgeous, and seedless Mandarins. Sometimes I just like to display them, as their deep orange, shiny skin is so beautiful.
This Yellowtail and Mandarin Sashimi is one of my all-time favorite recipes for citrus — the touch of heat form the jalapeño pulp, combined with the sweet juicy fruit and melt-in-your mouth yellow tail, is unbelievably tasty.
Yay! Friday Flowers has resurfaced! This pretty, aromatic Jasmine flower has been flirting with me lately as I walk past in the mornings.
This sweet looking flower has a beautiful fragrance that made it a perfect choice to go with this dish.
I have Melissa’s Produce to thank for offering me a wonderfully healthy way to satisfy my sweet tooth — and my son’s!
Enjoy!
Melissa’s Produce sent me Mandarins for recipe testing. This is not a sponsored post, and all opinions are my own.
- 1 teaspoon jalapeño pepper pulp see above image and instructions
- 1/4 teaspoon chile paste Sambal Oelek is perfect
- 1-1/2 tablespoons seasoned rice vinegar
- 1 teaspoon Mandarin juice
- 1/2 teaspoon granulated sugar
- 1-1/2 teaspoons grape seed oil
- 5 to 6- ounces very thinly sliced sushi grade Yellowtail
- 2 Mandarins peeled and sliced horizontally, into about 1/4-inch rounds
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Use a fine grater to purée the jalapeño into pulp, keeping the seeds out.
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In a small bowl, combine the jalapeño, chile paste, vinegar, Mandarin juice and sugar. Then whisk in the oil.
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Add the Yellowtail to the marinade, cover tightly, and let it marinate in the refrigerator for about 15 minutes.
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Arrange the Yellowtail and Mandarin slices on two plates and drizzle with any remaining marinade.
Hamachi’s my fav!
Love it paired w citrusy things.
What a gorgeous presentation! Every now and again, our local sushi place treats us with a dish that has grated jalapeno on it. Love that technique.
We have two tangerine trees in our backyard, and sadly, both are just about done for the season. On the bright side, all the flowers are starting to bloom… can’t wait for spring!
Look forward to more Flower Fridays. 🙂
[K]
This looks so pretty. I have yet to get the courage up to eat “raw” seafood. For some reason my mind keeps telling me NO!! I know I am missing out for sure.
Thanks, Gloria. Hope you get the courage. 😉 Either way, thanks for the visit.:-)
Aww, haha! What a cute question he asked.
I’m with you, having mandarin oranges around in the winter is an absolute must for me (or grapefruit, which I love as well).
I like how you sliced the citrus and layered it with the yellow tail — so creative! I bet they taste amazing with that little bit of heat from the jalapeno, too. Yummmm!
Thank so much! I hope you try it and love it as much as I do! 🙂
This is a beautiful dish — we have such an abundance of fresh yellowtail here (my Dad catches them off his dock), not to mention the gorgeous seasonal citrus! Definitely making this one!
Wow, Lisa you are so fortunate to live where one can catch fresh yellowtail! Hope you love it!
There’s so much to love about your Spicy Marinated Yellow Tail and Mandarin Sashimi! I live in the Rio Grand Valley in McAllen, Texas (not far from the Gulf of Mexico). The area is known for its abundant citrus and awesome, fresh seafood. Raw is my favorite way to enjoy it! Gorgeous dish and photos too…
I’m so with you Tamara! Sounds like you live in a fabulous culinary area! 🙂