Raw Line Caught Wild Fish, Shallots & Hand Harvested Capers Recipe

Prepare fish

Pat the fish fillet dry with paper towels. Trim away any remaining connective tissue. Using a very sharp knife, slice the fillet across the grain into 1/8–1/4-inch (3–6 mm) thin slices; arrange slices on a shallow plate in a single layer. If the fillet is large, work in batches so slices remain uniform.

Light cure

Sprinkle the salt and sugar evenly over the fish slices. Drizzle the 2 tablespoons of lemon juice over the slices, making sure each piece receives some. Cover loosely with plastic wrap and refrigerate for 10–15 minutes — this is a light cure to firm the flesh and lightly cook it with acid (not a full ceviche cure). After resting, gently blot any excess liquid with paper towels and transfer the slices to a serving plate, spacing them slightly so they lie flat.

Prepare shallots and capers

Place the thinly sliced shallots in a small bowl and cover with cold water for 5 minutes, then drain and blot dry. This softens the raw bite and mellows sharpness while keeping texture.

Make dressing and toss

In a separate small bowl whisk together 2 tablespoons olive oil, 1 teaspoon lemon juice, lemon zest, 1/4 teaspoon sea salt, and 1 teaspoon freshly ground black pepper until emulsified. Add the drained shallots, rinsed capers, and chopped parsley. Toss gently to coat. Taste and adjust seasoning — add an extra pinch of salt or a few drops of lemon juice if needed.

Let flavors marry

Let the shallot-caper mixture sit for 5 minutes at cool room temperature to marry flavors but not so long that the shallots get soggy.

Arrange the cured fish slices on the serving plate or plates. Spoon the shallot and caper mixture evenly over the fish, distributing shallots and capers so each bite has some. Scatter microgreens or baby arugula around or under the fish if using.

Drizzle the finishing 1 teaspoon extra-virgin olive oil sparingly over the plated fish. Grind a little extra black pepper to taste and, if desired, sprinkle a very small pinch of flaky sea salt atop each portion.

Serve immediately with lemon wedges on the side. Instruct diners to squeeze a little lemon over the fish just before eating to brighten flavors. This dish is best served chilled or at cool room temperature and eaten the same day.