Vermilion Rockfish Crudo with Lemon Zest Salt

Seremoni Grade Vermilion Rockfish meets our Lemon Zest Salt in this easy, 3-step crudo dish for a delicious match made in heaven. It's bright, citrusy and perfectly refreshing for the warmer days ahead.

Recipe and photo by: Seremoni

Process

Remove the skin of the fish using a sharp knife. If there's still some silver skin left on the fish, that indicates a good yield. Then, remove the pinbones using a pair of chef tweezers.

Slice the fish about ¼" thick, against the natural grain. Arrange on a plate, layering slices of radish in between each piece of fish.

Sprinkle parsley and orange zest over top. Drizzle the orange juice, lemon juice, and olive oil over the plate.

Finish with a generous sprinkling of Lemon Zest Salt and enjoy!