Chili Crisp Bluefin with Grilled Toast Points

The moment I tasted @bigspoonsauceco’s chili crisp, two things became tinstantly clear. One, the spicy, sweet, crunchy, umami-rich topping was just begging to marry a tender, fatty hunk of @gulfofmaineconservas show-stopping bluefin. And two, I would be very, very lucky if the jar’s contents lasted long enough to make that introduction happen (this stuff is seariously addictive!).
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Together, these two flavor-bombs do all the heavy-lifting. Supporting acts are scallions for freshness and texture, lime zest and juice for color and a pop of brightness, and a gentle dusting of smoked sea salt for that extra pow. The whole thing comes together in less than ten minutes (about nine minutes longer than the dish will last) and it is equally delicious spooned onto tin oil-grilled toast points or shoveled straight into your mouth.

Tingredients:
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• 1 tin Gulf of Maine Conservas bluefin in olive oil
• 3 tbs Big Spoon Sauce Co. chili crisp
• 2 slices crusty sourdough
• 1 scallion (split lengthwise, medium chop)
• zest of 1 whole lime
• juice of ¼ lime
• smoked sea salt to taste (I used @maldonsalt)

Get a cast iron going over high heat. Open the @gulfofmaineconservas bluefin tin. Ogle its golden beauty. Drizzle the tin oil on one side of the slices of bread and flip oil side down in hot pan. Move the bread around for uniform oil contact. Turn pan down to medium. Grill until golden brown, about 3-5 minutes. Drizzle more oil on dry side and flip, repeating the process. When done, remove from pan and cut into triangles.

Meanwhile, remove the bluefin and gently break it part and transfer to serving dish. Add squeeze of lime than generously drizzle @bigspoonsauceco chili crisp over it, adding more if desired. Add scallions, followed by the lime zest, and finally the sea salt.

Serve immediately with warm toast points.

Canjoy!

Serves 2-4