Whitefish Crudo With Pistachio and Mint
sushi-grade white fish (such as snapper, bream, bass, grouper, rockfish, yellowtail)
Juice of 1 lemon
Extra-virgin olive oil
Chopped pistachios for garnish
Leaves from few sprigs of mint
Zest of 1 lemon
Pinch of flaky sea salt
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.
Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.