Featured Recipe June 29, 2012

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From BLT Steak at The Betsy

1 Ingredients


  • 1 cup orange juice
  • ¼ teaspoon espelette pepper
  • 2 tablespoons honey
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon mustard oil
  • 3 tablespoon yuzu juice
  • 1 tablespoon soy sauce



  • ½ English cucumber, thinly sliced
  • ½ jalapeno pepper, thinly sliced
  • ¼ red onion, thinly sliced
  • 2 radishes, thinly sliced
  • 1 tablespoon cilantro, julienne
  • 1 tablespoon extra virgin olive oil


Avocado Puree

  • 2 avocados, diced
  • Juice of 1 lime
  • 2 tablespoons extra virgin olive oil
  • 10 dashes Tabasco
  • 12 mint leaves, chopped
  • 2 tablespoons cilantro, chopped
  • Salt & Pepper



  • 12 ounces Hamachi, sliced into 30 pieces
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons lemon juice
  • Sea salt & freshly ground black pepper


2 Preparation


Combine the orange juice and espelette pepper in small pot and simmer over high heat until syrupy, about 5-6 minutes.  Remove from heat and pour into a medium size non-reactive bowl.  Once cool, whisk in the honey, olive oil, mustard oil, yuzu juice and soy sauce and season to taste with salt and pepper. 


Avocado puree 

Combine all ingredients into a mortar and pestle and mash until smooth (if mortar and pestle is not available you may puree ingredients in a blender). Season to taste with salt and pepper.  



Place avocado puree in the center of each of 6 plates. Season the hamachi with olive oil, lemon juice, salt and pepper and place 5 pieces of the fish over the avocado puree.  Combine the ingredients for the garnish in a mixing bowl and coat with olive oil.  Arrange garnish evenly over the hamachi and spoon the sauce around the plate and on top of the fish.  Serve immediately.



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