Raw sea bass with a mint & lemon dressing

Raw sea bass with a mint & lemon dressing

By
From
Sicily
Serves
6 as a starter

Raw fish dishes are enjoyed all over Italy as so much of the country lies on the coast. To eat fish raw it should be very fresh or previously commercially frozen at very low temperatures – this process kills any parasites, if you are concerned. We asked the chef-patron Carlo, at Apollonion restaurant in Ortigia, what was important about pesce crudo dishes. ‘You must taste the fish and not the vinegar,’ he told us; the marinade should be leggera, weak, so as not to dominate the subtle flavour of the fish straight from the market that morning. This recipe from Caterina Valentino at Il Palladio restaurant in Giardini Naxos features the ubiquitous salmoriglio dressing used for cooked fish as well as raw. Try adding little cubes of fruit such as peach, melon or strawberry give it a summery feel. The lemon juice ‘cooks’ thinly cut fish in minutes, turning it from translucent pinkish grey to opaque white.

Ingredients

Quantity Ingredient
1 red onion, very finely sliced into rings
4 x 125g fillets of very fresh sea bream, sea bass or haddock, pinboned and skinned
1/4-1/2 red chilli, finely chopped, according to taste
small handful mint leaves, roughly chopped
salt
freshly ground black pepper
1 quantity salmoriglio dressing

Method

  1. Put the red onion slices into a bowl of cold water for around 15 minutes to reduce their strength of flavour. Slice the fish with a sharp knife at a 45 degree angle across the fillet so that you end up with pieces about 3 mm thick. Lay the slices onto serving plates. Drain the onions and briefly dry on kitchen paper. Scatter the onions, chilli and mint over the fish. At this point, the plates can be stored in the fridge.
  2. When ready to serve, season the fish evenly and pour over the dressing. Leave it for around 5 minutes at room temperature. The longer you leave the dressing on the fish, the more it will be ‘cooked’ by the acidity, so serve straight away or leave a little longer for a more ‘cooked’ texture.
Tags:
Italy
Italian
Sicily
Sicilian
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