Bluefish Belly Crudo, Smoked Sea Salt, Lemon, and Arugula
Adapted by StarChefs.com
Yield: 3 servings
12 ounces bluefish belly, caught same day as service
Smoked Maldon sea salt
Cut bluefish into bite-size pieces and arrange on chilled serving plates. Scatter arugula around plates. Season with sea salt and drizzle with olive oil and then lemon juice.