Ingredients
- ½ pound black sea bass fillet (or other suitable raw fish — wild salmon, fluke, bream, tuna, bluefish, Spanish mackerel, cod, striped bass or any other fish in season), skinned
- Juice of 1/2 lime or lemon
- Sprinkles of Hawaiian black lava or French
- coarse sea salt
- 2 turns fresh black pepper
- 2 ounces toasted pine nuts, minced scallion, snipped chives, sliced asparagus, arugula or sorrel or any herb in season
- 4 teaspoons extra-virgin cold-pressed olive oil
4 servings
Preparation
- Slice the fillet into 1/4-inch slices, against the grain, and arrange in a loose fan shape on 4 chilled plates.
- Spoon the citrus juice over the fish, then sprinkle with a small amount of sea salt and the pepper.
- Top each serving with 1/4 of the pine nuts and a teaspoon of the olive oil and serve immediately.
15 minutes
Dining and Cooking