Mitmita Spiced Yellowtail Crudo
It is an absolute travesty that Long Island does not have Ethiopian restaurants–I love the spices and flavor so unique you can’t find it elsewhere. One of my favorite dishes is Kitfo, a beef tartare mixed with their spiced clarified butter and special pepper powder blend.
I so happened to have yellowtail for sushi on hand, and so it felt like it would be a good combination and was it ever. The spice gets bloomed in warm okive oil and butter, and a bit of crusty bread with this spin on a crudo and I was in heaven (my mouth is watering even as I type this!)
You can purchase the mitmita spice blend online, including on Amazon.
- Thinly sliced yellowtail (salmon, tuna, and fluke also work wonderfully)
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon of mitmita
- Salt and pepper to taste
- Thinly sliced onions
- Parsley for garnish
- Lemon juice
- Crusty bread of your choice
- Combine the olive oil and butter in a pan over low heat until butter had melted, add mitmita and remove from heat.
- Arrange yellowtail and garnish with onions and parsley. Drizzle spiced oil and butter over the top, and add salt and pepper to taste. Sprinkle some lemon juice on it right before serving.