Black Sea Bass Crudo

Ingredients

2 ounces pine nuts

1 black sea bass (1 to 1 1/2 lbs)

juice of 1/2 lime

coarse sea salt, to taste

freshly-ground black pepper, to taste

extra-virgin olive oil for drizzling

Preparation

Preheat the oven to 350 degrees. Place the pine nuts in a single layer in a rimmed baking sheet; toast until they are golden and aromatic, 8 to 12 minutes. Shake the sheet halfway through baking to make sure the nuts toast evenly. Set aside.

Fillet the fish. Using tweezers or pliers, remove the pin bones. Beginning at the tail and working toward the head, remove the skin from each fillet.

Using a sharp knife thinly slice the fillets. Arrange the slices decoratively on a plate. Drizzle with lime juice. Season with salt and pepper. Sprinkle with pine nuts. Drizzle liberally with olive oil; serve immediately.