Wild BC Rockfish Crudo

350-400g fresh redfish fillet, skinless

1 tablespoon extra virgin olive oil

1 tsp Maldon sea salt

Garnishes:

segments of 1 orange

1/4 red onion, thinly sliced

2-3 each red ball radish, cut into slices

2 red Thai chilies, sliced ​​and seeded

Salsa Verde:

40g picked parsley, washed, dried & finely chopped

2 tbsp shallots, chopped

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2 garlic cloves, chopped

1 tbsp capers, finely chopped

2 tbsp Kalamata olives, finely chopped

1 lemon, grated

4 tbsp lemon juice

2 tablespoons black Changkiang vinegar

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2 tbsp reserved orange juice

1 tbsp cold water

1 cup extra virgin olive oil

1/2 tsp sugar

1 tsp salt

1/4 tsp ground black pepper (more to taste)

End:

baby dill

Crostini or crackers (optional)

chili oil (optional)

Methods:

1. Cut the redfish into thin slices and carefully lay them out on a plate or tray. Dab some oil on the fish with your finger to keep it from drying out. Season with maldon salt. Keep in the cooler until plating.

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2. Prepare the accompaniments: Cut and remove the peel and pulp from the orange. Cut the segments between the membranes (squeeze the juice out of the membranes and save). Thinly slice the red onions, radishes and Thai chilies (remove the seeds from the chilies to reduce the heat). Set them aside in separate containers until ready to coat.

3. Combine all the ingredients for the salsa verde in a medium mixing bowl. Taste and season if necessary.

4. Arrange the fish on a plate as desired. Spoon the salsa verde over the fish. Garnish with sliced ​​red onions, radishes and Thai chilies.

5. To finish: Sprinkle with some picked baby dill and drizzle with chilli oil for extra flavor and color.

6. Serve with some crostini or crackers (optional)

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