There are a few very region-specific recipes for raw salted or marinated fish in the Greek kitchen, mostly in areas with a deeply rooted fishing tradition, such as Lesvos, where the local sardines are savored after just a few hours in salt. But the delicate crudo-type dishes that have become so popular witness the poke phenomenon are newcomers to the Greek table and were initiated by the country’s most creative chefs, who started a trend using Greek herbs and alcoholic beverages as marinades for raw fish. Mediterranean sea bass, one of the most important farmed fish in Greece, makes a beautiful carpaccio. Its delicate flesh pairs perfectly with the citrus flavors and dill that give this particular carpaccio a traditional Greek flair.
- Yield: 4 Servings
- ¼ cup (60 ml) ouzo
- 3 tablespoons strained fresh grapefruit juice
- 2 tablespoons strained fresh orange juice
- 2 tablespoons strained fresh lemon juice
- ¼ cup (60 ml) extra-virgin Greek olive oil
- ¼ teaspoon boukovo (Greek red pepper flakes) or red pepper flakes
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 2 (6-ounce) skinless sea bass fillets, thinly sliced crosswise on an angle
- ½ grapefruit, cut into 3 wedges, peeled, and sliced thin into triangular pieces
- 1 small orange, peeled, sectioned, and cut into thin triangular slices
- 1 small scallion, thinly sliced
- 1 tablespoon chopped fresh dill
Make the Marinade
- In a small saucepan, heat the ouzo over medium heat for about 5 minutes to cook off the alcohol. (Keep the kitchen fan off and stand away from the saucepan because the ouzo may ignite, which is natural when heating alcohol; the flame will die down in a few seconds.) Remove from the heat and let cool.
- Whisk together all the marinade ingredients in a large bowl. Add the sea bass and marinate for 1 hour in the refrigerator.
- Serve the fish on a large plate with the citrus slices, scallion, and dill and drizzle with a little of the marinade if desired.