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Halibut Crudo with Fresno Chilies, Herbs, and Lemon (ft. Eureka Lemon)



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
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.

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