For all of our SandySpice members…Get ready for April’s spice – Shabazi N.38 is the essence of zhoug, a spicy paste made with cilantro, green chiles and lemon juice that is the classic Yemenite hot sauce. Shabazi N.38 transforms a labor-intensive condiment into a simple powder to sprinkle into pasta sauce, scrambled eggs, or mojitos.
Fluke Crudo with Grapefruit Salsa
2 pink grapefruits
1 cup thinly sliced scallions
1 jalapeno pepper, seeded and finely chopped
10 cilantro sprigs, stems and half of the leaves finely chopped, remaining leaves saved for garnish
1 tablespoon Shabazi N.38 spice blend, plus more for garnishing
1 ½ pounds very fresh skinless fluke fillets (or black sea bass, red snapper or Hamachi)
Flaky sea salt, preferably Maldon
High quality extra-virgin olive oil
1. Using a Microplane or fine zester, zest half of one grapefruit and set aside. Using a sharp knife, cut away the skin and pith of both grapefruits. Working over a bowl, cut the grapefruit into segments then squeeze the grapefruit juice from the leftover hulls over the segments.
2. In a bowl, combine the scallions, jalapeno, chopped cilantro stems and leaves and the reserved grapefruit zest. Cut the grapefruit segments into 3 or 4 pieces each and add the juice to the other ingredients. Add the Shabazi and stir gently until combined. Refrigerate until ready to use.
3. Using a sharp knife, slice the fish on a slight bias as thinly as possible. Layer the fish on 6 chilled plates. (Alternatively, the fish can be diced to make something more like ceviche. If diced, the fish needs to marinate for about 5 minutes before serving.)
4. Spoon the salsa over the fish. Sprinkle with salt and cilantro leaves, drizzle with olive oil and dust with Shabazi. Serve immediately.
Photography by Thomas Schauer.