Italian fish Crudo- For the raw fish fans! This classic raw fish delicacy tastes best when savored with dry white wines.

Ingredients

Seabuss/Tuna/Halibut (any one) - 1/2 pound

Quartered lemon – 1

Olive oil - 1/4 cup

Fleur de Sel (or other sea salt)

Mint leaves or basil

Preparation

Wrap the fish in plastic and freeze it for an hour or so. Check the fish if they are hard (not solid). Remove it from freezer if it is hard.

Take a knife and slice the fish as thin as possible through the grain.

Then coat the fish slices in olive oil, put them in a sealed container and place the container on a bed of ice for 30 minutes to an hour.

For serving pour some olive oil on the plate. Remove the fish from refrigerator and place them on the oil. Place a quarter of lemon and a bowl of sea salt on each plate, garnish with basil leaves and serve.