Recipe courtesy of David Pasternack
Black Sea Bass Crudo
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 163
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 23
- Sodium
- 187
- Total: 20 min
- Prep: 20 min
Ingredients
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
Directions
- 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.