3 oz. Mahi-Mahi
Extra virgin olive oil – as needed
1⁄4 tsp. lemon zest
1 tsp. sliced oregano
1 1⁄2 tsp. minced shallots
3 radicchio leaves
2 oz. smoked mozzarella
3 Cherry Tomatoes
Grind Mahi-Mahi in meat grinder. Toss with a little olive oil and press between two pieces of plastic so that it is round
For the salad: Sprinkle the radicchio leaves with oil, sugar and sherry vinegar, let wilt and then grill. Julienne the leaves and toss with the tomatoes and smoked mozzarella
For the Crudo: Transfer fish onto a cold plate, season with lemon zest and juice, olive oil, shallots, oregano, dill, salt, pepper and garlic oil.
Place the salad on top (to the side)
Garish with garlic chips and polenta
Garlic Chips: Slice garlic thinly on the mandolin, blanch three times (this removes the bitterness) and then fry in clean, fresh oil
Polenta: Make a dense batch of polenta with water, oregano, salt and pepper. Roll into tubes. Chill, slice and coat with corn meal. Fry as needed.