Fish Crudo Recipes

SEA BASS CRUDO

Sea Bass Crudo image

When you've got a perfectly fresh piece of fish to work with, there's little needed to complement its briny flavors. A little lime, some chile, fresh cilantro, and a good-quality olive oil turn simple seafood into a sophisticated starter.

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 7

Ingredients

1 (6-ounce) boneless sea bass fillet
1 small Thai chile, thinly sliced
Zest of 1/2 a lime
Fresh cilantro leaves, for garnish
Sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice

Steps:

1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.

BASIC CRUDO

Basic Crudo image

Provided by Jonathan Reynolds

Categories weekday, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 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

Steps:

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.

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