From: Chef Rex Hale, Three Sixty, St. Louis. Yield: 4 servings. 10 oz. skinless farm-raised soy-fed striped bass fillet, blood line removed, very thinly sliced 2 blood oranges, peeled, cut into segments, segments cut in half ½ large jalapeno chile, seeded, rib removed, finey diced 6 pitted kalamata olives, finely diced 20 baby arugula leaves juice of ½ blood orange 4 tsp. olive oil to taste, coarse sea salt and freshly ground black pepper as needed for garnish, ...
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