Bluefish Belly Crudo, Smoked Sea Salt, Lemon, and Arugula

Adapted by StarChefs.com
March 2014
Yield: 3 servings

INGREDIENTS:

12 ounces bluefish belly, caught same day as service
arugula
Smoked Maldon sea salt
olive oil
lemon juice

METHOD:

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.