Sea Bass Crudo with Vanilla Oil, English Peas, and Mint – a delicious recipe with vanilla bean, olive oil, bass, Kosher salt, peas, mint. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To make the vanilla oil, split the bean lengthwise and, using the flat edge of a knife, scrape the seeds from the inside.
2
Combine the seeds with the olive oil in a small squeeze bottle and shake vigorously.
3
Slice the sea bass into 1/4-inch slices; each person should have about 3 ounces of fish.
4
Rub the bottoms of 4 shallow bowls with a bit of the vanilla oil.
5
Arrange the fish on top in a single layer.
6
Sprinkle with salt.
7
Scatter the peas evenly over the fish.
8
Roll the mint leaves into a tight cigar shape and cut into a chiffonade.
9
Sprinkle the mint over the peas and fish.
10
Drizzle each with vanilla oil and squeeze about 1 teaspoon lemon juice over each.
11
Serve immediately.
328
kcal
Calories
30
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 vanilla bean, 1/2 cup best-quality extra-virgin olive oil, 3/4-pound piece sea bass, Kosher salt, and more.
Yes, Sea Bass Crudo with Vanilla Oil, English Peas, and Mint falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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