Turkish Sea Bream with Grapefruit & Sumac

Ingredients

1 Fillet of Turkish Sea Bream, 3-5 oz., skinned, and sliced very thinly on a bias

1 Grapefruit, peeled and cut into supreemes

1 tbsp Pickled red onion

1 tbsp Extra virgin olive oil

1 pinch Sumac

1 pinch Aleppo pepper

TT Salt and pepper

1 tsp Basil chiffonade

Instructions

Place the grapefruit supremes on a plate in a row.

Season sliced fish with salt, pepper, sumac, and Aleppo pepper.

Place the sliced fish on top of the supremes. Drizzle the plate with EVOO.

Garnish with the basil and pickled red onions.