1 red snapper fillet, very fresh
2 zucchini blossoms
freshly cracked pepper
Maldon salt, to taste
high quality extra-virgin olive oil, for drizzling
Slice the snapper fillets into ½-inch thick pieces. Divide the pieces evenly between two plates, laying them out in a line or in a pattern that pleases you.
Slice the tender parts of the zucchini blossoms into ½-inch pieces, leaving behind the stems and the tougher areas at the base of the flowers. Place a blossom slice on top of each piece of fish.
Freshly grind a few cracks of pepper over the snapper, then sprinkle with Maldon salt. Squeeze lemon juice onto the fish and finish with a drizzling of extra-virgin olive oil. Serve immediately.
seasonal & sustainable substitutions:
If snapper isn't available, try substituting with:
- black sea bass
If squash blossoms aren't available, try substituting with:
- another edible flower, such as nasturtium
- thinly shaved radish, cucumber or jalapeño
- thinly sliced citrus segments or preserved lemon
See the recipe
Yumbang Oh Yeah
Snapper Crudo at Esca
Esca’s Dave Pasternack makes a sensational crudo with fresh red snapper, zucchini blossoms and a kiss of lemon and olive oil.
Read the recipe