Sea Bass Crudo Recipes

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.

Steps:

• 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.

Steps:

• Grind the sesame seed candies into a rough powder, leaving a few chunks for texture.
• Preheat the oven to 350 degrees F.
• Mix the 1 cup of bread crumbs, fresh herbs, ground sesame seed candies and the 3 tablespoons of oil together in a small bowl. The oil should wet the crumbs and will help to keep the crumbs on the fish.
• In a large hot skillet add 4 tablespoons of canola oil. When the oil is hot add the fish and sear 1 side until golden brown. Remove the fish from the pan to a large oven-proof serving dish and allow to cool slightly, around 3 minutes.
• Using a spatula flip the fish over and lightly coat the seared side of the fish with the mustard. Cover the top of the fish with the bread crumb mixture.
• Bake in the preheated oven until flesh is firm, about 12 minutes. Serve immediately.

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.

Steps:

• To make the vanilla oil, split the bean lengthwise and, using the flat edge of a knife, scrape the seeds from the inside. Combine the seeds with the olive oil in a small squeeze bottle and shake vigorously.
• Slice the sea bass into 1/4-inch slices; each person should have about 3 ounces of fish.
• Rub the bottoms of 4 shallow bowls with a bit of the vanilla oil. Arrange the fish on top in a single layer. Sprinkle with salt. Scatter the peas evenly over the fish.
• Roll the mint leaves into a tight cigar shape and cut into a chiffonade. Sprinkle the mint over the peas and fish. Drizzle each with vanilla oil and squeeze about 1 teaspoon lemon juice over each. Serve immediately.