BASIC CRUDO

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Basic Crudo image

Provided by Jonathan Reynolds

Categories     weekday, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/2 pound black sea bass fillet (or other suitable raw fish -- wild salmon, fluke, bream, tuna, bluefish, Spanish mackerel, cod, striped bass or any other fish in season), skinned
Juice of 1/2 lime or lemon
Sprinkles of Hawaiian black lava or French
coarse sea salt
2 turns fresh black pepper
2 ounces toasted pine nuts, minced scallion, snipped chives, sliced asparagus, arugula or sorrel or any herb in season
4 teaspoons extra-virgin cold-pressed olive oil

Steps:

  • Slice the fillet into 1/4-inch slices, against the grain, and arrange in a loose fan shape on 4 chilled plates.
  • Spoon the citrus juice over the fish, then sprinkle with a small amount of sea salt and the pepper.
  • Top each serving with 1/4 of the pine nuts and a teaspoon of the olive oil and serve immediately.

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