Whitefish Crudo With Pistachio and Mint
4
servings
Appetizer
Course
Print Recipe
Ingredients
Directions
Ingredients
8 oz
sushi-grade white fish (such as snapper, bream, bass, grouper, rockfish, yellowtail)
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Juice of 1 lemon
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Extra-virgin olive oil
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Chopped pistachios for garnish
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Leaves from few sprigs of mint
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Zest of 1 lemon
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Pinch of flaky sea salt
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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.

Directions

  1. 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.
  2. Drizzle with lemon juice and olive oil. Garnish with pistachios, mint leaves, and lemon zest. Season with sea salt.

Linda Schneider

Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.

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