Club chefs aren’t shy about featuring regionally inspired, lesser-known seasonal fish alongside more traditional mainstays.
Hamachi Crudo with Pomegranate Vinaigrette
Hamachi Crudo with Pomegranate Vinaigrette and a Salad of Persian Cucumber, Radishes and Grapes yields 6 servings Ingredients: 1 lb. hamachi, sliced thin as needed salt, lime juice and olive oil For Vinaigrette: 1 Tbsp. honey 2 tbsp. balsamic vinegar 1 cup blended olive oil 8 oz. pomegranate seeds To Taste…