Nicole's Recipes

Nicole had an abundance of Sierra and she is more than happy to prepare this succulent fish. Deep-sea fishing is not so good in February so you have to use what you can get.

NICOLE'S SATURDAY NIGHT SASHIMI

Several filets of Sierra

1 bottle of Kikkoman soya sauce

1 package dried seaweed

Lots of limes

Wasabe

Put the Sierra into the freezer for a short time to freeze, so that when cut, it is firm enough to slice paper-thin. Use a very sharp knife. Slice the fish carefully and place it piece by piece in a very esthetic manner, fanned out on your best plate or platter. If you mess up and cut a few pieces badly, put them in the center and maybe your guests will think that you tried to make a flower. Squeeze lime onto the fish so that each piece gets bathed by the juice that will cook it. (Yes, the lime will cook the Sierra and Nicole gets a bit testy when we repeatedly ask her how this is done) Pour about 5 or 6 tablespoons of Kikkoman Soya sauce onto the fish. Let sit for 20 minutes. Cut the seaweed into triangles and instruct your guest on how to place the fish inside the seaweed and roll it up like a soft taco. Mmmmmmmmmmm!

Red rooster sauce (sold in Rizos) is a great extra for this dish.

Hey, thanks Nicole but this has been two months of raw fish, yeah, we know that the lime cooks it but maybe you could send a recipe for something hot next month?