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Bass: Black Sea Bass Crudo

Source of Recipe

David Pasternack


List of Ingredients

1/2 pound black sea bass fillet, thin sliced
fine sea salt
fresh cracked black pepper
1/2 lime, juiced
2 ounces toasted pine nuts
extra virgin olive oil


Recipe

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. Yield: 4 servings