Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

SEA URCHIN BRUSCHETTA

INGREDIENTS:

  • 1/2 yellow onion, minced
  • 1 tablespoon dry sherry
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons extra virgin olive oil
  • 24 sea urchin "tongues"
  • 6 rustic bread slices

DIRECTIONS:

Combine the minced onion, sherry, lemon juice, cilantro, and 1 tablespoon olive oil in a bowl. Add the urchins and season with salt and pepper. Let marinate while you grill the bread. Brush the bread slices with the remaining olive oil and grill over medium heat until both sides are lightly colored. Slice the toast into fingers and top with the urchin and serve.

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Grouper
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CuttleFish
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