- 1/2 pound Black Sea Bass fillet, thinly sliced
- Hawaiian fine sea salt
- Fresh pepper, freshly cracked
- 1/2 lime, juiced
- 2 ounces toasted pine nuts
- Extra-virgin olive oil, from Campagne, preferably
Divide the sea bass onto 4 chilled plates (arrange the slices in a loose fan on each plate). Sprinkle a small amount of sea salt over the bass. Turn a small amount of fresh black pepper over the bass. Squeeze a few drops of lime juice on each plate. Top each plate with 1/4 of the pine nuts. Drizzle the olive oil over the fish and serve immediately.