Recipes
Striped Bass Crudo with Blood Orange and Jalapeno

Striped Bass Crudo with Blood Orange and Jalapeno

From: Chef Rex Hale, Three Sixty, St. Louis. Yield: 4 servings.

10 oz. skinless farm-raised soy-fed striped bass fillet, blood line removed, very thinly sliced
2 blood oranges, peeled, cut into segments, segments cut in half
½ large jalapeno chile, seeded, rib removed, finey diced
6 pitted kalamata olives, finely diced
20 baby arugula leaves
juice of ½ blood orange
4 tsp. olive oil
to taste,

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