Red Snapper Crudo With Watercress Pesto
Ingredients
- 2 tablespoons pine nuts
- 2 cups watercress, thick stems discarded, plus 1 cup small watercress sprigs (from one 6-ounce bunch)
- 1 small garlic clove, chopped
- 2 teaspoons fresh lemon juice
- 1/4 cup plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1/2 pound skinless red snapper fillet, sliced on the bias 1/8 inch thick
- Maldon salt, for sprinkling
Organization Tags
Tags easily organize your Recipe Library
Comments