1/2 filet bluefish, skinned and deboned.
2 tablespoons of the best olive oil you can find.
1/2 teaspoon chili flakes
Juice of half a lemon
1 teaspoon fennel seeds
Garlic chives, finely chopped

With a mortar and pestle, mash together the fennel seeds and chili flakes until they form a fine powder. Mix this powder in a bowl with the olive oil and lemon juice to make dressing. Keep the bluefish on ice or chilled in the fridge until serving, when ready to serve slice very thin pieces of fish against the grain and lay them out on plates or a platter. Season well with salt, drizzle the dressing artfully and irregularly over the fish and sprinkle garlic chives everywhere on the plate. Serve immediately.

This recipe first appeared with this article.