The Anatomy of a Dish: Amberjack
Origin Story: Our Sous Chef Scott Nicoll actually came up with this dish while he was sleeping. He realized how well all the ingredients would work together, got outta bed, jotted down his notes and sketched the dish out.
Amberjack – Citrus Cured in a mixture of zest and salt
Smoked Tangerines- Smoked in a Donabe for about 15 minutes on Applewood Chips
Yuzu Curd- Yuzu juice mixed in with Creme Fraiche
Chicharron – deep fried and crispy
Garnished with Chili Curls, Mint, Scallions and a Honey Lime Sauce