Sea Bass Crudo with Vanilla Oil, English Peas, and Mint

• 1/2 vanilla bean
• 1/2 cup best-quality extra-virgin olive oil
• 3/4-pound piece sea bass
• Kosher salt
• 1/4 pound English peas, blanched
• 3 fresh mint leaves
• 1/2 lemon

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.

vanilla bean, olive oil, bass, kosher salt, peas, mint, lemon

Taken from www.epicurious.com/recipes/food/views/sea-bass-crudo-with-vanilla-oil-english-peas-and-mint-383829 (may not work)