Al Fresco Yellowtail Crudo with Willo Farm

My style of cooking is simple, seasonal and California-inspired. While I love layering in the techniques I learned at culinary school, I try to keep my recipes as simple as possible to highlight the ingredients used. I really value high-quality produce and I am thrilled to be working with Willo Farm, the first ever personalized, vertical farming company. They’re completely re-defining the agriculture industry and making it possible to receive vibrant + delicious greens at your doorstep.

When Willo reached out to work together on a recipe, I was beyond excited. Their mission is inspiring and profound — to unleash the power of plants to feed, fuel and heal a growing population. Their farming system never uses pesticides, herbicides or harmful chemicals and eliminates exposure to toxins that can exist in soil. I highly recommend watching the video on their homepage to learn more about the agriculture industry and how Willo is re-defining it.

I can personally attest to how delicious, fresh and long-lasting their produce is. I was beyond impressed with the variety and quality of items I received in my box — from basil, to mustard greens, to pea shoots, to microgreens, everything was absolutely beautiful and delicious. Not to mention, they’ve lasted in my fridge for over a week and are still going strong. I cannot recommend them enough!

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The recipe I created in partnership with Willo Farm — Yellowtail Crudo with Stone Fruit Salsa and Willo Farm Microgreens — stays true to my style of cooking and really highlights their beautiful greens and summer produce. I wanted to create a fresh dish that could be enjoyed al fresco with a chilled glass of your favorite wine, surrounded by loved ones.

I used to be intimidated by crudo or raw fish dishes but I promise — this couldn’t be easier to put together and is perfect for the hot summer months.

The Willo Farm microgreens are so fresh + key to this bright, vibrant dish. I hope you enjoy!

Yellowtail Crudo with Stone Fruit Salsa and Willo Farm Microgreens

Serves 4

INGREDIENTS

• 1.5 lb Sushi grade Yellowtail (can also use any delicate, mild, sushi-grade fish, i.e. Halibut)

• 2 yellow peaches, finely diced

• 2 pluots or plums, finely diced

• Juice of 4 limes, divided

• Extra virgin olive oil

• Kosher salt

• 1 large avocado

• 1 tsp white wine vinegar

• 2 Persian cucumbers

• 1 fresno chili or jalapeño pepper, thinly sliced

• Willo Farm Microgreens

• Maldon salt (or any flakey finishing salt)

METHOD

1. Place the fish in the freezer for 15-20 minutes — this helps harden it up a bit, making it easier to thinly slice into pieces later on.

2. Meanwhile, make the stone fruit salsa. Combine the diced peaches and plums, along with the juice of two of the limes, 1 Tbsp of extra virgin olive oil and a pinch of kosher salt, to taste, in a bowl. Set aside.

3. Make the avocado mousse. In a blender, blend together the avocado, juice from the remaining two limes, the white wine vinegar and 1 tsp of kosher salt. Blend until smooth, adding a little water, as needed, to get a creamy, spreadable consistency.

4. Time to assemble the dish!

   1. Remove the fish from the freezer and use a sharp knife to thinly slice it into bite-size pieces. Arrange the pieces of fish on a serving platter.

   2. Transfer the avocado mousse to a piping bag (or I use a plastic baggie with one of the corners cut out!). Pipe little dollops of the avocado mousse throughout the plate so that each piece of fish has a some nearby.

   3. Add the thinly sliced pieces of fresno chili or jalapeño throughout the plate so each bite gets some.

   4. Go in with the stone fruit salsa, scattering it throughout the plate. Ensure that you also drizzle some of the delicious juice from the salsa on the plate.

   5. Using a mandolin or sharp knife, thinly slice the Persian cucumbers, lengthwise, then use your finger to roll them up. You can also slice them into coins and scatter on the plate.

   6. Generously sprinkle your Willo Farm microgreens on top.

   7. Finish with a pinch of maldon or flakey sea salt along with a little drizzle of extra virgin olive oil. Enjoy!

This post is part of a paid partnership with Willo Farm. All opinions are my own.