As winter's hearty meals give way to spring, our bodies naturally crave lighter, fresher flavors. This sea bass carpaccio with citrus salad is an expert-recommended transitional dish that celebrates the season's bounty—vibrant, detoxifying, and effortlessly elegant.
Serves 4. Ingredients:
Preparation:
Line four plates with rectangular sheets of parchment paper. Thinly slice the sea bass fillets into strips and arrange them overlapping on the paper. Refrigerate.
Segment the grapefruit into quarters, slice the carrots, and cube the beetroot. Rinse the lamb's lettuce. In a bowl, whisk olive oil with juice from half a lime, salt, and pepper to taste.
In a salad bowl, toss the lamb's lettuce, grapefruit, carrots, and beetroot with the dressing.
Remove the carpaccio sheets from the fridge. Invert each onto a serving plate so the fish contacts the plate directly. Gently peel away the parchment. Brush the fish with the lime-olive oil mixture and grate fresh lime zest over top. Add a portion of citrus salad alongside. Serve chilled for maximum freshness.
