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
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. It has not been tested for home use.