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Smoked Sea Bass with Blood Orange and Endive

A blend of smoky-sweet flavors makes for the perfect pre-meal bite.


12 small endive leaves (Violet Flash endive for bright presentation)

2 Markon First Crop Oranges (or blood oranges), sectioned and chopped finely

4 oz. smoked fish (sea bass or any other white-fleshed fish)

2 Tbsp. Markon First Crop Basil or green apple clover

Salt and pepper, to taste


In a mixing bowl, combine orange pieces, fish, and herbs. Season with salt and pepper. Arrange three pieces of endive per plate. Put an ample tablespoon of the orange-fish mixture in each and serve.