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A recipe for a Yellowtail and Pomegranate Crudo. Radishes for a Yellowtail and Pomegranate Crudo. Shiso leaves for a shiso oil drizzled over a Yellowtail and Pomegranate Crudo. Yellowtail and Pomegranate Crudo with a shiso oil recipe. Hi guys! So holiday season is upon us (<~ total typical words around now, sorry) and I’m so excited! I love seeing lights go up everywhere and decorations popping up here and there. This time of year is always so much fun AND stressful. How that works out, I’m not sure…all I know is that I get both super excited and stressed out during the holidays. Lately when I’ve been feeling stressed I’ve been doing the worst thing possible…stress eating!! I try to keep it healthy when I stress eat, but that’s not always the case. Sometimes to calm my nerves I make fancy snacks to eat at home, like this yellowtail crudo! There’s just something about making these super simple, yet slightly elevated dishes that make me very happy. What can I say, it’s the little things. :) This is similar to our other crudo dish with uni and scallops in that it is much less expensive to make this dish at home and it’s quick and easy.

I love the creaminess of yellowtail and love pairing it with bold flavors and textures like tart pomegranate and bitter/crisp radishes. The shiso oil in this dish makes it really special, but if you don’t want to deal with making your own, I light drizzle of a flavorful olive oil is just fine. During this crazy holiday time, I recommend you throw in a dish like this here and there for one of the many holiday parties we will all be throwing/attending. It’s a yummy and unexpected dish that will fill you up, but not leave you feeling heavy and gross. Enjoy! xx, Jenny

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Yellowtail and Pomegranate Crudo with Shiso Oil
Serves 3 to 4

shiso oil:
12 shiso leaves
3/4 cupextra virgin olive oil (good quality)
6 ounces yellowtail fillet (sashimi grade), thinly sliced
3 radishes, cut into matchsticks
2 1/2 tablespoons pomegranate seeds
1/2 lime
salt and pepper to taste

1. For shiso oil: Bring a small pot of water to a boil and set up an ice bath, next to the pot. Blanch the shiso leaves for 15 seconds before submerging them into the ice bath. Pat the leaves dry and blend with the oil, about 2 minutes. Strain the oil through a cheesecloth and set aside until ready to use.
2. Arrange yellowtail pieces onto a plate and top with radishes. Sprinkle the pomegranate seeds over the fish and squeeze the lime juice and zest over the fish as well.
3. Finish with a light drizzle of shiso oil and a dash of salt and pepper and serve immediately.


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  1. Beth Not Specified Not Specified

    Yum! I love yellowtail.

  2. addie | culicurious Not Specified Not Specified

    This looks fantastic! Love the flavor combo :)

  3. Katie @ Blonde Ambition Not Specified Not Specified

    Your seafood dishes always look so beautiful! Plus, this has a bit of holiday colors in it :)

  4. Eileen Not Specified Not Specified

    This looks so beautiful! And yellowtail is my absolute favorite sushi fish. I haven’t ever made anything with raw fish at home, but man, I think I may have to give it a try. :)

  5. jaime @ sweet road Not Specified Not Specified

    Yellowtail is my go-to whenever I eat sushi – it’s so amazingly tasty! I love the addition of radish and pomegranate, it really plays with the dynamic between the drastically different flavors and textures.

  6. Sarah Not Specified Not Specified

    I love that you stress eat fancy snacks! I want to write a TV series based entirely on the premise of a person stress eating sashimi, and things “en croute”. Love it!

  7. Yelle Not Specified Not Specified

    Yum! I love the way that radish is julienned!

  8. McKenna Ryan Not Specified Not Specified

    This looks delicious!! The colors are exquisite and I bet it tastes so fresh. I love any kind of fish but I have a hard time making it myself, I will have to conquer my fears and try this out soon. xx. McKenna Lou

  9. this is lemonade Not Specified Not Specified

    Wow this looks yummy! I have a question. What does shiso taste like? I had a dish a few years ago in Seoul that was some minced meat and pickled vegetables filling that you spooned into a lemony leaf, wrapped up and then ate like a parcel. It was soooo delicious. But I never knew what the leaf was and could never find it again. It has serrated edges a bit like the shiso leaves. I wonder if you would know?

    • Jenny Park Not Specified Not Specified

      Yep…the leaves you had are sesame leaves, also called perilla leaves. Shiso is a bit different…it’s more intense and not as “lemony” as sesame leaves. You can find sesame leaves at any Korean grocery store…they’re my absolute favorite! Hope this was helpful!

  10. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    The pictures of the leaves and radishes are gorgeous!!! It is so hard to keep stress eating healthy, especially with all these baked goods around this time of year. This is so easy and impressive. I know this will be a hit with my friends at our holiday party!

  11. armani watch Not Specified Not Specified

    Very delicious.

  12. barbacaos Not Specified Not Specified

    Wow, amazing picture! love the colors! There should be more purple food in the world :)

  13. Mel Not Specified Not Specified

    This looks amazing! I especially like that there are minimal ingredients and prep — perfect for taking over to a holiday get-together.

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