4 POMPANO CRUDO
Restaurant: Bayfront Bistro
2 ounces fresh-squeezed filtered orange juice
4 ounces yuzu
12 ounces fresh pompano, cleaned and no skin
2 ounces red jalapeño, shaved
3 ounces orange sweet pepper, shaved
2 ounces red chile oil
1 ounce toasted sesame oil
1 ounce chile thread
Maldon Smoked Sea Salt
Mix orange juice and yuzu, set aside. Put pompano on plate with room for liquid.
Garnish pompano with shaved jalapeño and orange pepper. Pour enough juice to cover bottom of plate but not over the fish. To taste, drip chile oil into orange juice and yuzu so that it floats; repeat with sesame oil. Garnish with chile thread and salt. Enjoy your crudo!
4761 Estero Blvd., Fort Myers Beach; 239-463-3663, bayfrontbistro.com