Vermilion Rockfish Crudo w/ Spiced Hazelnuts & Winter Citrus
Recipes
Vermilion Rockfish Crudo w/ Spiced Hazelnuts & Winter Citrus
January 15th, 2026
Jamie Rothenberg (@foodjars)
Bright winter citrus and crunchy spiced hazelnuts bring vibrant color, texture, and flavor to this elegant Seremoni Grade Vermilion Rockfish crudo. Sweet citrus, juicy pomegranate, fresh mint, and a light citrus vinaigrette complement the delicate fish, creating a dish that's both refreshing and beautifully balanced. Perfect for entertaining, this impressive appetizer comes together with just a little prep and is sure to be the centerpiece of any gathering.
Ingredients
- 1 fillet Seremoni Grade Vermilion Rockfish, skin and pinbones removed
- 6 oz hazelnuts, roasted and skins removed
- 2 Tbsp olive oil
- Spices for hazelnuts (a mix of paprika, salt, pepper, red pepper flakes, cayenne pepper) to taste
- Citrus of your choice (this recipe uses navel orange, cara cara, and ruby grapefruit)
- Pomegranate, seeds removed
- 2-3 Tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp granulated sugar
- EVOO, for topping
- Flaky salt, for topping
- Mint
Set your oven to 375F. Roast hazelnuts in a sheet pan for 10-15 minutes until fragrant. Remove from the oven, and while still warm, wrap inside a kitchen towel and rub vigorously until skins remove. Place hazelnuts in a bowl, let cool slightly. When cooled, drizzle with 2 tablespoons olive oil and spice mix of choice; mix until well coated.
While hazelnuts roast, prep your fruit: remove pomegranate seeds from fruit, and supreme citrus into segments. Keep the membranes for juicing.
Make your citrus vinegar: juice the citrus membranes, plus 1-2 other halves, aiming for 1.5-2 cups of citrus juice. Strain, then top with 2 Tbsp apple cider vinegar. Add 1 teaspoon of both salt and sugar, then adjust for taste.
Slice your Seremoni Grade Vermilion Rockfish. To achieve thin cuts, slice at an angle slowly using a sharp knife.
Assemble the crudo as so: Vermilion rockfish, flaky salt, citrus segments, pomegranates, then pour citrus vinegar over the fruit and fish. Top with spiced hazelnuts, EVOO, and mint. Serve immediately.
Pro tip! To make this dish as fast as possible, prep can be done the day before: pre roast and season hazelnuts (store at room temp), segment citrus, remove seeds from pomegranate, make citrus vinegar.