San Diego Chefs: Yellowtail Crudo from Bellamy’s Restaurant

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The San Diego Entertainer is back at Bellamy’s Restaurant in Escondido once again to introduce you to the best food that San Diego has to offer. This week, we met up with Chef Jonathan Freyberg to learn how to make one of Bellamy’s specialty dishes, the Yellowtail Crudo with Grapefruit Vinaigrette, Jalapeno and Avocado.

Bellamy’s Executive Chef, Jonathan Freyberg begins by explaining that he restaurant uses fresh yellowtail off of the boat which he cuts into five thin slices.

“The key is to have very fresh fish”

After plating the five slices of fish, he lightly seasons the yellowtail and begins cutting the ruby grapefruit into appropriate sized pieces for the fish.

We then watch as Jonathan introduces the avocado mousse for the dish which adds creaminess and color to this easy to make dish. The avocado mousse is made of lightly pureed fresh avocado, with lemon juice and salt and pepper added to taste. He then follows the mousse with chopping up green onion on a bias and adding it to the fish.

The Chef then begins to tell us about their in-house pickling liquid. “We make a pickling liquid in house with pink peppercorn, crushed red pepper, garlic, white wine vinegar, salt, just a  little bit of sugar and we pickle our fresh jalapenos.”

We start to see the dish coming together as he adds the pickled jalapenos, sprigs of cilantro, and a small amount of Tobiko Caviar.He finishes the Yellowtail Crudo with a grapefruit vinaigrette and espelette pepper.

“This dish is perfect on a hot summer day. It’s light, crisp and refreshing.”

Photo by: SD Entertainer

Stay tuned for more Chef Specials as the Entertainer continues to unravel the world of food and beverage of San Diego.

Bellamy’s is located at 417 W Grand Ave, Escondido, CA.

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