You can use several kinds of whitefish in this recipe—such as snapper, bream, bass, grouper, rockfish, or yellowtail. Of course, make sure it’s super fresh. The combination of pistachios, lemon, and mint is a classic pairing that I encountered throughout Sicily.
- Place the fish in the freezer for 10 minutes. Slice the fish thinly with a sharp knife and lay the slices on the plate, overlapping slightly.
- Drizzle with lemon juice and olive oil. Garnish with pistachios, mint leaves, and lemon zest. Season with sea salt.