Recipe by Chef James Pardini 1 8oz piece fresh halibut Enzo Eureka Lemon Olive Oil
For Garnish: 1 Fresno chili pepper, thinly sliced 3-4 leaves fresh mint 5-6 leaves fresh oregano 2 chives, cut into ½ inch spears 1 lemon for zesting fresh cracked black pepper Jacobsen sea salt
Directions Slice the halibut 1/8” thick slices and arrange on a cold plate. Drizzle generously with Enzo 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 microplane. Garnish with the Fresno chilies, mint, oregano, and chive spears.