Ingredients:

1 Cup Watermelon, ¼” dice
1 Cup Granny Smith Apple, ¼” dice
1/2 Cup Red Table Grapes, thinly sliced
1 Tbsp. Fresh Mint Leaves, finely chopped
1 Tsp. Acacia Honey (or Orange Blossom Honey)
1 Tbsp. Fresh Lemon Juice
1 Lb. Fresh Hamachi, thinly sliced, 12 pieces
Fleur de Sel (sea salt) to taste
Extra Virgin Olive Oil to taste

Method:

Combine fruit, mint, lemon juice, honey, and a pinch of salt in a bowl. Gently toss the ingredients until they are well coated.  Slice the hamachi as thin as you can with a sharp knife, against the grain of the muscle fibers. Lay hamachi on a separate plate in a single layer, rub each piece with a little olive oil, and sprinkle each piece fish with a small pinch of sea salt.

Plating:

Pre-chill all plates for service. Neatly arrange the fruit salad on the chilled plates, (you can use a spoon, portion scoop, ring mold, etc.)  Shingle 3 slices of fish on each plate next to the salad. Serve cold.

Serves 4

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