fish crudo with olives
Fish crudo is the perfect way to showcase the most pristine and fresh local seafood. I often use snapper, black sea bass and tuna. It needs to be as fresh as can be. Be sure to ask your seafood purveyor about what is the absolute freshest.
Fish crudo is completely raw fish, lightly dressed with flavorful olive oil, citrus and other ingredients. I prefer using Olinda olive oil, capers and caper brine, lemon juice, orange juice, a little salt, and a gentle drizzle of Apis Mercantile honey. Finished off with Olinda olives, seasonal vegetables and herbs, this dish takes nearly no time to prepare and is packed with flavor.
1 pound mild fish fillets, skin off and bones out, thinly sliced into very thin slices while cold
Zest and juice of 1/2 an orange
Zest and juice of 1-2 lemons
1-2 tablespoons caper brine
1 tablespoon capers
Kosher salt, to taste (optional)
Freshly cracked black pepper, to taste
3-4 tablespoons Olinda olive oil
Honey, to taste
Handful of Olinda olives, thinly sliced
Market vegetables, to garnish
Fresh herbs, to garnish
Combine the orange juice, orange zest, lemon juice, lemon zest, caper brine, capers, salt (if needed), pepper, olive oil and honey until thoroughly combined. Gently fold in the fish to coat it well. Plate the fish nicely with the olives, vegetables and fresh herbs.