Illustration-Diner Journal Issue No. 8 by Elizabeth Schula
Summer is upon us and there is no better time to open our Diner Journal archives and recreate this simple and refreshing recipe-perfectly chilled for warm gatherings outside.
Crudo of Fluke or Bass
2# fresh fluke or wild striped bass
lemons
extra virgin olive oil
sea salt
1 fresh jalapeno
Make sure fish has been skinned and de-boned. Slice the filet of fish in half lengthwise. If using fluke there will be a natural separation in the center of the filet, which yields 2 very manageable pieces.
Lay fish flat on a cutting board and with a good sharp knife slice fish on an angle as thinly as possible in one smooth stroke drawing the knife towards you. This is not as difficult to do as it may seem and while it’s nice to get a very thin slice, the fish is just as good if it’s a little thicker, within reason. Lay slices out in a single layer on a serving platter and squeeze plenty of lemon over the fish and then a round of olive oil. Sprinkle fish evenly with fresh jalapeno.
Serve and Enjoy!
