Ingredients

2.5 pounds Harimasa Yellowtail from Catalina Offshore

6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)

6  tablespoons  low sodium soy sauce

1 tablespoon peeled and finely grated fresh ginger

4 tablespoons brown sugar

1/2 pound Green pea shoots

1 english cucumber

1/2 cup Shredded Red Cabbage

1/2 cup Grated Cotija Cheese

1/2 cup Pepitas

1 box Violas

1/3 cup Blood orange juice

1/3 cup Cider vinegar

1 tablespoons minced shallots

2 tablespoons Local honey

1/3 cup Canola Oil or Extra Virgin Olive Oil

1 teaspoon Dijon mustard

1 pinch Kosher salt

1 pinch Black pepper

Preparation

  1. Cut yellowtail into manageable pieces for the smoker

  2. Whisk next 4 ingredients together

  3. Toss lightly over yellow tail. Let sit overnight or at least 2 hours

  4. Prep Smoker ( Search the right recipe for your smoker) heat until it reaches 175 Degrees

  5. Put the yellow tail into the smoker for 2.5 hours skin side down on the racks

  6. Let the yellow tail cool down for at least 2 hours before cutting

  7. Cut Cucumbers lengthwise, slice into half moons, add to mixing bowl

  8. Add shredded cabbage and pea shoots to the cucumbers

  9. Make blood orange vinaigrette. Whisk blood orange juice, vinegar, mustard, honey, salt and pepper in a bowl.. Slowly drizzle oil in until emulsified. Add half of the vinagrette to the salad mixture. Lightly Toss and put onto a pretty plate

  10. Slice 4 slices of yellow tail and put on top of the salad

  11. Top salad with cotija cheese, pepitas and drizzle the other half of the vinagrette on the side of the salad and on the plate.. Make it look sexy and garnish with a flower