Low Fat Bass Crudo
Elevate your appetizer game with this delightful Low Fat Bass Crudo, a sophisticated, no-cook recipe that highlights the natural freshness of tender bass fillet. Perfect for light and healthy eating, this dish combines delicate slices of raw fish with a zesty trio of citrus juices—lemon, lime, and orange—infused with a hint of extra virgin olive oil and fresh dill. Garnished with colorful ribbons of radish, cucumber, and a sprinkle of chives, this crudo is as pleasing to the eye as it is to the palate. Ready in just 20 minutes, it offers an elegant balance of vibrant flavors and textures that make it ideal for dinner parties or summer entertaining. Add a touch of elegance to your table with this quick, low-fat bass dish that delivers a burst of freshness in every bite!
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Recipe Information
Ingredients
- 1 pound fresh bass fillet
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 2 tablespoons orange juice
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh dill
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 sliced thinly radishes
- 0.5 sliced thinly cucumber
- 1 tablespoon chives
Instructions
Begin by placing the fresh bass fillet on a clean cutting board. Using a sharp knife, slice the fish into thin, bite-sized pieces. Aim for slices that are approximately 1/4 inch thick for optimal flavor absorption.
In a small bowl, prepare the citrus marinade by combining lemon juice, lime juice, orange juice, and extra virgin olive oil. Stir well to blend the flavors.
Finely chop the fresh dill and add it to the citrus mixture, stirring until evenly distributed.
Arrange the bass slices on a large serving plate or individual plates. Lightly season with sea salt and freshly ground black pepper.
Drizzle the citrus marinade over the fish slices, ensuring each piece is coated. Allow the fish to marinate in the refrigerator for about 10 minutes to absorb the flavors.
While the fish is marinating, prepare the radish and cucumber. Thinly slice them to create delicate rounds, then distribute evenly over the marinated bass.
Garnish with a sprinkle of chopped chives and serve immediately for a refreshing and elegant dish.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.5 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1615 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
