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SCUP CRUDO

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Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

Scup cookbook image.jpg

RECIPE

Serves 4

INGREDIENTS

FISH

2 scup, filleted and skin removed 

¼ cup salt

VINAIGRETTE 

¼ english cucumber, thinly sliced 

2 radishes, thinly sliced 

1 jalapeño pepper, diced and seeds removed 

1 spring onion, thinly sliced 

2 tablespoons cilantro, finely chopped 

1 lime, juiced 

2 tablespoons olive oil 

Salt to taste

INSTRUCTIONS

FISH

Rinse under cold running water and pat dry. Sprinkle salt on both sides. Let rest in refrigerator for 8 to 10 minutes. Rinse in a bowl of ice water. Pat dry. Thinly slice each fillet on a bias (45° angle). 

VINAIGRETTE

Neatly line plate with cucumber slices. Place sliced fish fillets on top. Mix radishes, pepper, spring onion, cilantro, and lime juice in a bowl. Slowly whisk in olive oil. Drizzle over fish. Sprinkle with salt. 

Fluke and black sea bass can be exchanged for the scup in this recipe.