2 x 100g Mori Kingfish Sashimi Slices
2 tbsp capers, finely chopped
2 small shallots, finely chopped
2 tbsp fresh dill, chopped
1 tbsp extra virgin olive oil
2 tsp white wine or chardonnay vinegar
½ tsp Dijon mustard
Seeds of ½ pomegranate
Kingfish Crudo with shallot and caper dressing
Combine shallots, capers, 1/2 of the chopped dill, olive oil, vinegar and mustard. Season to taste.
Arrange kingfish on a serving plate.
Top with dressing, remaining dill, pomegranate and salt flakes.