Chef Tony Liu of August – New York, NY Yield: 4 Servings 8 ounces sea bass, skinned and sliced thinly 2 ounces fennel bulb, shaved on a mandoline 1 ounce shallots, finely diced 1/2 ounce flat parsley, chopped 1 ounce Read More …
Sea Bass Crudo with Fennel and Ligurian Olives