Porgy Crudo with Pine Nuts

Name: Porgy Crudo with Pine Nuts
Yield: 2 servings
Ingredients: 2 tablespoons pine nuts; 2 porgy fillets, sliced on the bias 1/4-inch thick; Juice of 1/2 lemon; Fleur de sel and freshly ground black pepper; Best quality extra-virgin olive oil, for drizzling

Recipe photo courtesy of David M. Russell

Servings

Ingredients

2 tablespoons pine nuts
2 porgy fillets, sliced on the bias 1/4-inch thick
Juice of 1/2 lemon
Fleur de sel and freshly ground black pepper
Best quality extra-virgin olive oil, for drizzling

Directions

1. Preheat the oven to 300 degrees. Spread pine nuts on a baking sheet and toast for 3 minutes. Let cool.
2. To serve, arrange half of the fish on each of two serving plates. Top each slice with just a drop of lemon juice, a light sprinkling of salt and pepper, a drizzle of olive oil, and a few pine nuts. Serve immediately.