This recipe is very nice if you want a light appetizer. Perhaps you are serving something hearty as your entrée, such as beef or pork, and you do not want to fill up too soon. In that case, this makes a great appetizer. We are serving sea bass carpaccio over mixed salad leaves. The salad leaves are flavored with some citrus and a little sesame oil just to add an exotic taste.
The carpaccio is made by thinly slicing seabass filets. Carpaccio is the Italian word for raw fish. The Japanese would call it sashimi, but these two things are basically the same. Wrap the slices around the salad leaves, and then drizzle our taste citrus dressing over the top. If you have a favorite Asian dressing, drizzle some of that over the plate to add visual appeal and contribute to the overall flavor.
We are finishing the dish with some crispy garlic, to add crunch to an otherwise soft dish, for contrast. The carpaccio-wrapped salad should sit for a few minutes before serving, but that is good because it gives you time to cook the garlic. The simplest way to do this is to heat up some oil in a skillet and throw in the finely-sliced garlic clove. It will turn brown very soon, and then you can remove it from the pan and scatter it over the carpaccio. Get your fishmonger to cut the seabass slices for you, to save time, and to ensure they are uniformly wafer-thin.
- 2 skinless, fresh, black seabass filets (about 6 oz each)
- 2 tablespoons fresh orange juice
- 3 tablespoons fresh grapefruit juice
- ¼ teaspoon ground coriander
- ¼ cup extra-virgin olive oil
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh dill
- 1 small bag mixed salad leaves
- Sesame oil, as needed
- 1 finely sliced garlic clove
- 1 teaspoon oil, for pan-frying
- 4 teaspoons dark-colored Asian dressing, to serve (optional)
- If they were not already done by the fishmonger, slice the fish filets crosswise thinly on the diagonal.
- Combine the orange and grapefruit juices with the coriander and oil.
- Grind in some salt and black pepper.
- Toss the salad leaves with a little sesame oil and half the citrus juice mixture.
- Divide the salad leaves between 4 chilled serving plates and mold each one into a log shape.
- Arrange the sea bass slices on top.
- Drizzle the remaining citrus dressing on top and add the dill.
- Fry the garlic in the oil until crispy then sprinkle on top.
- Serve right away with your favorite Asian dressing on the side.
We eat with our eyes, which is why raw seabass might not sound that appetizing, but just take a look at this photo and your mouth is sure to begin watering. Wafer-thin slices of seabass are draped over sesame oil dressed salad leaves, then we are adding a citrus dressing to the fish and some crispy fried garlic for a crunchy texture and beautiful presentation. This is really easy to make. Do not add the citrus dressing until a couple of minutes before serving though, else it might ‘cook’ the carpaccio too much and turn the slices from raw to done. This is a great choice if you want a light appetizer.
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