Sea Bass Carpaccio With Coriander And Grapefruit Recipe

Ingredients

3 tablespoons fresh grapefruit juice 2 tablespoons fresh orange juice 1/4 cup extra-virgin olive oil 1/4 teaspoon ground coriander Salt 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

Preparation

1.In a small bowl, combine the grapefruit and orange juices with the oil and coriander. Season the dressing with salt and pepper. 2.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. Notes 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.