Recipe courtesy of David Pasternack

Black Sea Bass Crudo

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  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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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


  1. 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.

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