Behind the Recipes
Wild Striped Bass by Chef Jason Travi
Makes 1 serving
INGREDIENTS:
2 oz. wild striped bass, skin off
1 pinch pink peppercorns
1/2 teaspoon extra vigin olive oil
sea salt, to taste
1/8 lemon, juiced
PREPARATION:
1. Slice the striped bass in to 1/8 inch slices and place on a serving plate.
2. Season fish with sea salt.
3. Take a small pinch of pink peppercorns and lightly crush between your fingers, dusting the top of the fish.
4. Garnish with olive oil and fresh squeezed lemon juice.
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