Wednesday, December 2, 2015

Halibut Crudo

   Crudo means raw in Italian and in the fishing villages of Italy, thin slices of raw fish are often served with whatever is on hand such as olive oil, lemon and basil. The raw fish is marinated and cooked by the citric acid of lemon juice. It is then seasoned with herbs and spices that make the fish easily digestible not to mention delicious. No wonder it has become wildly popular in hip restaurants throughout the US!

   4 servings
1½ pounds very fresh, sushi-grade skinless, boneless halibut fillet
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed ginger juice
1 teaspoon sea salt
¼ cup extra virgin olive oil
3 red radishes, thinly sliced
6 black olives, pitted and chopped
8 fresh basil leaves, chopped
1 small jalapeño pepper, sliced paper thin

   1. Cut the halibut fillet into very thin slices and transfer the slices to a shallow dish. Season the fish with salt and drizzle the lemon, ginger juice and 3 tablespoons of the olive oil over the top. Cover the dish with plastic wrap and let it marinate in the refrigerator for 30 minutes.
   2. Meanwhile, mix the radishes, olives, basil and remaining olive oil together in a small bowl. To serve, divide the radish mixture among 4 salad plates and arrange it on one half of each plate. Arrange one quarter of the halibut slices on the empty side of each plate, drizzle some of the marinade over the fish and garnish each plate with the jalapeno slices.

   While the omega rich halibut is the star of this recipe, basil plays an important supporting role in the flavor and healing benefits. Basil is filled with luteolin, a bioflavonoid that is considered one of the best protective substances of cell DNA from radiation. These potent antioxidants help combat the effects of aging and protect against cancer. Basil is a great herb to grow in a sunny kitchen window during the bright summer months, so you can have easy access to its tasty leaves while cooking.

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