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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, coarse sea salt and freshly ground black pepper
as needed for garnish, micro herbs
as needed for garnish, blood orange cut into 1/16 for garnish

On four serving plates, place 2½ oz. of thinly sliced striped bass each. Top with equal amount of blood orange segment halves, minced jalapeno and minced olives. Garnish each plate with arugula leaves. Drizzle with equal amounts of blood orange juice and olive oil. Season fish to taste with salt and freshly ground black pepper. Top with micro herbs. Place a wedge of blood orange on edge of plate to garnish.

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