Printable Area
Striped Bass Crudo
Recipe courtesy David Pasternak
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 2 servings
Ingredients
- One 8-ounce fillet striped bass, skin removed, sliced into 1/2-inch pieces
- Juice of 1 blood orange
- Sea salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 3 to 5 pickled jalapeno slices
- 1 lemon, halved
Directions
Divide the bass slices between 2 serving dishes. Drizzle the orange juice lightly over half of the fish, and then sprinkle with sea salt, black pepper and a drizzle of olive oil. Place 1 pickled jalapeno slice on top of each piece of remaining fish, followed by a squeeze of lemon juice, a sprinkle of sea salt and pepper and a drizzle of olive oil. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.