Red Snapper Carpaccio

• 6 tablespoons extra virgin olive oil
• 3 tablespoons strained fresh lime juice
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• Fleur de sel and freshly ground pepper
• 12 1/2-inch-thick slices French bread (each slice about 3 x 2 inches)
• 2 tablespoons extra virgin olive oil
• Pound boneless, skinless red snapper fillets, cut crosswise into paper-thin slices
• 3 baby red beets, blanched, peeled, and finely diced
• 3 baby golden beets, blanched, peeled, and finely diced
• 8 very small individual broccoli florets, blanched
• 2 teaspoons fresh thyme leaves, preferably with blossoms attached

1. For The Dressing:
2. Whisk the oil, lime juice, and pepper sauce in a small bowl to blend.
3. Season the dressing to taste with fleur de sel and pepper.
4. For the Toast:
5. Preheat the oven to 400F.
6. Brush the bread slices with the oil; arrange the bread on a baking sheet.
7. Sprinkle with fleur de sel and pepper.
8. Bake until the bread is toasted and beginning to color, about 8 minutes.
9. For The Carpaccio:
10. Meanwhile, place one 4-inch ring mold with 3/4-inch-high sides in the center of each of 6 plates.
11. Layer the sliced fish inside the molds, brushing each layer of the fish with the dressing.
12. Top with the beets and broccoli.
13. Carefully remove the ring molds.
14. Garnish the carpaccio with the thyme and serve with the toast.

extra virgin olive oil, lime juice, hot pepper, fleur, bread, extra virgin olive oil, skinless red snapper, baby red beets, golden beets, broccoli, thyme

Taken from www.cookstr.com/recipes/red-snapper-carpaccio (may not work)