If you can get your hands on good quality, fresh fish from a fishmonger you trust, this is one of the quickest light dinners or starters to a meal you can put together. Let him know you’re going to be eating the fish raw, and make sure you store the on ice until you prepare it.
The tomatoes and olives folded into the tartare give this dish a very summery flavour. But feel free to use the same technique for whatever mix of ingredients you have at your disposal. Really, all you need here is salt, quality extra virgin olive oil and some lemon juice to enjoy a nice piece of fish as tartare
This recipe was produced as part of a collaboration series with Fish For Tomorrow . In these articles we’d like to showcase the great potential that some of the less popular, more sustainable choices of seafood have to offer. We chose grey mullet for our first set of articles because it has a pretty bad reputation locally. To find out why this is unfounded, check out FFT’s companion article here.
Before we jump into the recipe I’d also like to thank Bottarga fish shop for helping me track down the fish for this project as well as the Department of Fisheries and Aquaculture for providing the fish for these recipes and articles.