Serves 2 people
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.
If snapper isn’t available, try substituting with fluke or black sea bass
If squash blossoms aren’t available, try substituting with another edible flower, such as nasturtium, thinly shaved radish, cucumber or jalapeño, or 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