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.
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