Paleo Bass Crudo
Experience the ultimate in clean, refreshing flavors with this Paleo Bass Crudo, a no-cook dish perfect for seafood lovers embracing a paleo lifestyle. Featuring ultra-thin slices of striped bass delicately "cooked" in a bright and zesty citrus olive oil dressing, this dish is elevated with vibrant notes of fresh dill, chives, and capers for a bold yet balanced flavor profile. Creamy avocado slices and crisp microgreens add luxurious texture and visual appeal, making it as stunning to serve as it is satisfying to eat. Ready in just 20 minutes, this nutrient-packed crudo is a showstopping appetizer or light main course that's as wholesome as it is elegant. Perfect for entertaining or indulging in everyday culinary excellence, this paleo-friendly recipe is a fresh twist on seafood dining!
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Ingredients
- 0.5 pound striped bass fillet
- 1 whole lemon
- 1 whole orange
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh dill
- 1 tablespoon fresh chives
- 1 tablespoon capers
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 whole avocado
- 0.5 cup microgreens
Directions
Step 1
Begin by preparing the striped bass. Using a sharp knife, slice the bass fillet into very thin slices. Arrange the slices on a chilled plate, ensuring they are evenly spread out for even seasoning.
Step 2
Zest the lemon and orange, being careful to only remove the colorful outer layer and not the bitter white pith. Set the zest aside.
Step 3
Juice the lemon and orange into a small bowl, ensuring no seeds remain. Combine the citrus juices with the extra-virgin olive oil to make a dressing.
Step 4
Drizzle the citrus olive oil mixture over the sliced bass evenly, ensuring every piece is coated. This will lightly 'cook' the fish, giving it a delicate citrus flavor.
Step 5
Sprinkle the lemon and orange zest over the dressed fish slices.
Step 6
Chop the fresh dill and chives finely, and scatter them onto the crudo, adding a fragrant and herbal layer of flavor.
Step 7
Add the capers, distributing them evenly across the fish for bursts of briny taste.
Step 8
Season the crudo with sea salt and freshly ground black pepper to taste.
Step 9
Slice the avocado thinly and arrange the slices around the bass for a creamy contrast.
Step 10
Finally, garnish with fresh microgreens for an added crunch and presentation flair.
Step 11
Serve immediately to enjoy the fresh flavors at their peak.
Nutrition Facts
| Serving size | (622.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 789.7 |
| Total Fat 55.3g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 113.4mg | 0% |
| Sodium 1529.3mg | 0% |
| Total Carbohydrate 35.2g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 14.5g | |
| Protein 47.6g | 0% |
| Vitamin D 453.6IU | 0% |
| Calcium 125.7mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 1757.1mg | 0% |
Source of Calories