Grilled Hamachi with Blood Orange and Fennel Topped with Sesame-Sriracha Aioli
Shaved Fennel and Blood Orange Salad with
Citrus Champagne Vinaigrette
Whisk together the egg yolks, mustard powder, and water in a medium mixing bowl. While whisking vigorously, add vegetable oil in drops to form an emulsion. Continue whisking and slowly drizzling in the remaining oil to form a thick sauce. Whisk in sesame oil by drops.
Whisk in Sriracha sauce and lime juice. Taste and season with salt, pepper, additional Sriracha, and additional lime juice as desired. Cover and keep refrigerated until ready to use.