Black Sea Bass Crudo With David Recipe

• 2 ounce pine nuts
• 1 x black sea bass - (1 to 1 1/2 lbs) Juice of 1/2 lime Coarse sea salt to taste Freshly-grnd black pepper to taste Extra-virgin extra virgin olive oil for drizzling

1. Preheat the oven to 350 degrees.
2. Place the pine nuts in a single layer in a rimmed baking sheet; toast till they are golden brown and aromatic, 8 to 12 min.
3. Shake the sheet halfway through baking to make sure the nuts toast proportionately.
4. Set aside.
5. Fillet the fish.
6. Using tweezers or possibly pliers, remove the pin bones.
7. Beginning at the tail and working toward the head, remove the skin from each fillet.
8. Using a sharp knife thinly slice the fillets.
9. Arrange the slices decoratively on a plate.
10. Drizzle with lime juice.
11. Season with salt and pepper.
12. Sprinkle with pine nuts.
13. Drizzle liberally with extra virgin olive oil; serve immediately.

nuts, black sea bass

Taken from cookeatshare.com/recipes/black-sea-bass-crudo-with-david-86071 (may not work)