Black Sea Bass Crudo
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 ounces pine nuts
1 black sea bass (1 to 1 1/2 lbs)
juice of 1/2 lime
coarse sea salt, to taste
freshly-ground black pepper, to taste
extra-virgin olive oil for drizzling

Preparation

1 Preheat the oven to 350 degrees. Place the pine nuts in a single layer in a rimmed baking sheet; toast until they are golden and aromatic, 8 to 12 minutes. Shake the sheet halfway through baking to make sure the nuts toast evenly. Set aside. 2 Fillet the fish. Using tweezers or pliers, remove the pin bones. Beginning at the tail and working toward the head, remove the skin from each fillet. 3 Using a sharp knife thinly slice the fillets. Arrange the slices decoratively on a plate. Drizzle with lime juice. Season with salt and pepper. Sprinkle with pine nuts. Drizzle liberally with olive oil; serve immediately.