Low Fat Bass Crudo
Delight in the light, refreshing flavors of Low Fat Bass Crudo, a simple yet sophisticated dish that’s perfect for any occasion. This no-cook recipe highlights ultra-fresh bass fillet, thinly sliced and dressed with a zesty citrus marinade made from lemon, lime, and orange juices, balanced with a touch of extra virgin olive oil. Accentuated by fresh dill, chives, and a hint of sea salt and black pepper, this delicate crudo is garnished with paper-thin radish and cucumber slices for an elegant crunch. With just 20 minutes of preparation and zero cooking time, this low-fat and nutrient-packed dish makes for a stunning appetizer or light main course. Its vibrant flavors and beautiful presentation will leave a lasting impression while keeping health-conscious diners satisfied. Perfect for those seeking healthy seafood recipes, quick appetizers, or modern takes on raw fish dishes.
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Ingredients
- 1 pound fresh bass fillet
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 2 tablespoons orange juice
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh dill
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 sliced thinly radishes
- 0.5 sliced thinly cucumber
- 1 tablespoon chives
Directions
Step 1
Begin by placing the fresh bass fillet on a clean cutting board. Using a sharp knife, slice the fish into thin, bite-sized pieces. Aim for slices that are approximately 1/4 inch thick for optimal flavor absorption.
Step 2
In a small bowl, prepare the citrus marinade by combining lemon juice, lime juice, orange juice, and extra virgin olive oil. Stir well to blend the flavors.
Step 3
Finely chop the fresh dill and add it to the citrus mixture, stirring until evenly distributed.
Step 4
Arrange the bass slices on a large serving plate or individual plates. Lightly season with sea salt and freshly ground black pepper.
Step 5
Drizzle the citrus marinade over the fish slices, ensuring each piece is coated. Allow the fish to marinate in the refrigerator for about 10 minutes to absorb the flavors.
Step 6
While the fish is marinating, prepare the radish and cucumber. Thinly slice them to create delicate rounds, then distribute evenly over the marinated bass.
Step 7
Garnish with a sprinkle of chopped chives and serve immediately for a refreshing and elegant dish.
Nutrition Facts
| Serving size | (653.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 734.9 |
| Total Fat 36.1g | 0% |
| Saturated Fat 7.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 226.8mg | 0% |
| Sodium 1513.9mg | 0% |
| Total Carbohydrate 15.0g | 0% |
| Dietary Fiber 0.9g | 0% |
| Total Sugars 5.5g | |
| Protein 95.4g | 0% |
| Vitamin D 1814.4IU | 0% |
| Calcium 74.5mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 1615.3mg | 0% |
Source of Calories