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 diagonal
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.
Delicate crudos and ceviches call for minerally, light-bodied white wines like Albariño.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.