Black Sea Bass Carpaccio with Peppadew Peppers
Chef Amanda Freitag, formerly of Gusto – New York, NY
Adapted by
December 2007

Yield: 4 Servings


  • 4 ounces fresh, skinless, boneless black sea bass filet
  • 4 pickled peppadew peppers or sweet hot cherry peppers, pickling liquid reserved
  • 2 Tablespoons extra virgin olive oil
  • Kosher salt
  • 1½ Tablespoon finely chopped chives

Cut sea bass filet into 4 one-ounce pieces. Tear off four squares of plastic wrap that are four times larger than the piece of fish. Set the fish in the center of the plastic, wrap it in a square, and top it with an equal sized square. Use the flat side of a meat mallet to pound the fish into a very thin carpaccio between the pieces of plastic. Leave the fish in the plastic and refrigerate. While the fish is chilling, cut the peppadew peppers into a fine julienne and transfer to a bowl with some of the pickling liquid and olive oil.

To Assemble and Serve:
Remove the fish from refrigeration and peel away the top layer of plastic. Turn the fish upside down onto the plate and then peel away the other layer. Top the fish with the peppers and oil. Sprinkle with kosher salt and the chopped chives and serve immediately.


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