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Recipes By Mesimeri

Sea Bream Carpaccio with MESIMERI Lime Dressing.

Fresh Sea Bream Carpaccio with Pickled Caper Leaves, Extra Virgin Olive Oil MESIMERI, and Cilantro Oil.

INGREDIENTS:

  • 2 sea bream fillets
  • 100g pickled caper leaves
  • Fresh cilantro
  • 40g radish
  • 120g lime
  • 1 grapefruit
  • 15g Extra Virgin Olive Oil MESIMERI
  • Salt and pepper

INSTRUCTIONS:

  • Cut the sea bream fillets into squares. In a bowl, mix the fish with lime juice, salt, and pepper.
  • Cover and refrigerate for 4 hours.
  • In a small saucepan, combine cilantro, MESIMERI extra virgin olive oil, garlic, and pepper.
  • Heat over low temperature at 50-60 degrees Celsius until fragrant.
  • Remove the sea bream fillets from the refrigerator, pour the mixture over them, and serve with fresh MESIMERI extra virgin olive oil.

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