The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.
Ingredients
6 Servings
2
teaspoons dried cut wakame seaweed
3
tablespoons fresh lime juice, plus wedges for serving
2
tablespoons olive oil
1
teaspoon finely grated peeled horseradish
1
teaspoon soy sauce
1
teaspoon toasted sesame seeds
Small pinch of sugar
Kosher salt
¼
small fennel bulb, very thinly sliced on a mandoline
2
small radishes, trimmed, very thinly sliced on a mandoline
½
pound skinless, boneless red snapper fillet, sliced ¼ inch thick
½
cup chervil leaves
1
teaspoon fennel pollen (optional)
Flaky sea salt
Preparation
-
Step 1
Soak wakame in 1 Tbsp. cold water in a small bowl to rehydrate, 5–8 minutes; drain. Combine lime juice, oil, horseradish, soy sauce, sesame seeds, and sugar in a medium bowl; season with kosher salt. Add fennel, radishes, and seaweed to dressing; toss to combine.
Step 2
Arrange snapper on a platter. Spoon dressing and vegetables over and top with chervil and fennel pollen, if using; season with sea salt. Serve with lime wedges for squeezing over.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 5 Saturated Fat (g) .5 Cholesterol (mg) 15 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 8 Sodium (mg) 95
