Father's Day
359 Bleecker St.
New York, NY
(212) 929-4774
Sea Bass Crudo with Fennel and Ligurian Olives
Chef Tony Liu of August – New York, NY
Adapted by StarChefs

Yield: 4 Servings


  • 8 ounces sea bass, skinned and sliced thinly
  • 2 ounces fennel bulb, shaved on a mandoline
  • 1 ounce shallots, finely diced
  • ½ ounce flat parsley, chopped
  • 1 ounce Ligurian olives, pitted
  • 2 ounces extra virgin olive oil
  • Juice of 1 lemon
  • Sea salt to taste

Combine sea bass, fennel, shallots, parsley, olives, and olive oil in a mixing bowl. Toss with lemon juice and season to taste with sea salt. Divide mixture among 4 plates and serve.

Wine Pairing:
A crisp Italian white such as the Enoteca Bissou’s Vermentino “Vignaerta” Golfo del Tigullio 2001


 Published: June 2004