Citrus Sea Bass with Cashew Nut
Lightly cured sea bass and bright citrus, light and refreshing! Perfect as a summertime appetizer!
Combine <quantity>1<unit>tbsp</unit></quantity> of pink salt and <quantity>1<unit>tbsp</unit></quantity> of white sugar
Season both sides of <quantity>1</quantity> sea bass fillet with pink salt and white sugar mix
Transfer sea bass to fridge. Cure 4h until flesh becomes firm
Trim, peel and segment <quantity>2</quantity> oranges
Trim, peel and segment <quantity>2</quantity> grapefruit
Trim, peel and segment <quantity>1</quantity> sicilian lemon
Chop <quantity>½<unit>cup</unit></quantity> of roasted and unsalted cashew nuts
Deseed and finely dice <quantity>4</quantity> green sweet chilies
Thinly slice seabass fillet and transfer to serving plate
Combine chopped cashew nuts and diced green sweet chili
Add <quantity>1<unit>tbsp</unit></quantity> of olive oil. Mix to combine
Season with flaky salt to taste
Add <quantity>2<unit>tbsp</unit></quantity> of chopped parsley. Mix to combine
Zest <quantity>1</quantity> sicilian lemon. Mix to combine
Plate the wedges of grapefruit, orange and sicilian lemon
Garnish sliced seabass with cashew mix
Add olive oil to taste
Add flaky salt to taste
The Citrus Sea Bass with Cashew Nut is ready. Enjoy!
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