Grilled Hamachi Belly with Capers and Tomatoes
This dish is equally delicious hot, warm or cold so there is no rush to get it to the table. It is one of the reasons I like serving it on a warm summer’s day. Serves 4
- 2 trimmed Hamachi belly, 1-1½ pounds or substitute filet
- Kosher salt
- Freshly ground black pepper
- 4 large sun-dried tomatoes, finely julienned or 1 cup fresh cherry tomatoes, halved
- 2 tablespoons drained olive oil packed capers plus 1 tablespoon of their olive oil
- ½ teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- Extra virgin olive oil
- Flat leaf parsley to garnish
1. Season the Hamachi belly and let sit for 20 minutes at room temperature before grilling.
2. In a medium non-reactive bowl, mix the tomatoes, capers and their oil, lemon zest, lemon juice. Season to taste with salt and pepper. Let sit for at least 30 minutes before adding additional olive oil to taste. Adjust with acid or oil based on how tangy you want the mix to be.
3. Heat a well-seasoned grill to high. Grill Hamachi until the edges turn white. Carefully turn over with a metal fish spatula. Cook 2 to 3 minutes more. Transfer to a serving plate. Sprinkle with parsley.