Fresno Chili Halibut Crudo
Recipe by Chef James Pardini
8 oz. Fresh halibut
ENZO Organic Eureka Lemon Crush Olive Oil
1 Fresno chili pepper, thinly sliced
3-4 Leaves fresh mint
5-6 Leaves fresh oregano
2 Chives, cut into ½" spears
1 Lemon, zested
Fresh cracked black pepper, to taste
Jacobsen Sea Salt, to taste
Slice the halibut into 1/8” thick slices and arrange on a cold plate. Drizzle generously with Eureka Lemon Olive Oil. The olive oil should fully coat the bottom of the plate.
Sprinkle the halibut with Jacobsen sea salt. Add a couple of twists of fresh cracked black pepper. Zest the lemon 2-3 times over the dish with a microplaner.
Garnish with the Fresno chilies, mint, oregano and chive spears.