Like all raw fish dishes, this one is about the quality of the sea bass. Good olive oil is also key: Lokanta Maya’s chef, Didem Senol, uses oil her father presses himself in the south of Turkey (her family picks the olives, too).
More Turkish Recipes
3 tablespoons fresh grapefruit juice
2 tablespoons fresh orange juice
1/4 cup extra-virgin olive oil
1/4 teaspoon ground coriander
Freshly ground pepper
Two 6-ounce skinless black sea bass fillets, thinly sliced crosswise on the
4 grapefruit sections, cut into 3 pieces each (see Note)
2 orange sections, cut into 3 pieces each (see Note)
1 small scallion, thinly sliced
1 tablespoon chopped dill
Toasted thin baguette slices, for serving
How to Make It
In a small bowl, combine the grapefruit and orange juices with the oil and coriander. Season the dressing with salt and pepper.
Arrange the sea bass slices on a platter. Drizzle with the dressing and scatter the citrus sections, scallion and dill on top. Let stand for 3 minutes. Serve with toasts.
To make the citrus sections, use a sharp knife to cut off all of the skin and bitter white pith from the grapefruit and orange. Cut in between the membranes to release the sections.
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