INGREDIENTS:
- Azero Steelhead, very fresh, skin and pin bones removed
- Citrus (such as lemon or yuzu)
- Light soy sauce or ponzu
- Sea salt
chef’s note
- In the Valle de Guadalupe, grapevines are a natural part of the landscape. Using dried grapevines to fuel the grill infuses the fish with a gentle, aromatic smoke—adding a touch of sweetness and subtle complexity that truly reflects the flavors of Baja wine country.
INSTRUCTIONS
Slice the Fish:
Using a sharp knife, cut the steelhead into thin, sashimi-style slices.
Dress:
Arrange slices on a chilled plate. Drizzle lightly with citrus juice and a touch of light soy sauce or ponzu. Finish with a sprinkle of sea salt.
Serve:
Serve immediately, letting the fish’s delicate, oceanic flavor shine.
TIPS
If grapevine cuttings aren’t available, use fruitwood or a mild hardwood for gentle smoke—though grapevines offer a unique, regional flavor that truly sets this dish apart.
