recipe 
yields
8 servings
1 peach
1 plum
1 serrano chile, fresh mint
1 pound fully cleaned, fresh hamachi (yellowfin may be substituted)
Extra-virgin olive oil
Edible flowers
Maldon sea salt
Ingredients
steps
1. Right before serving, slice paper-thin rounds of peach and plum on mandolin. Thinly slice serrano chile on bias and pick fresh mint sprigs from stem.
2. Dip edge of very sharp knife in olive oil, and slice fish, being careful not to tear. Artfully arrange ingredients on white plate, drizzle with olive oil garnish with edible flowers, and sprinkle with salt.
Date Published: 08.19.16
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- Chef Kurt Schumm of Tybee Island Fish Camp
