- Course: Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 1 Time
Can be made ahead of time.
Sometimes, less is more, and that’s the case with this simple dish. Find top-quality red snapper and let its natural flavor do the talking. Also, there’s furn to be had in the presentation, and when your guests see the beautiful array of colors, they’ll think you’ve served them edible confetti. This dish should be prepared shortly before serving; otherwise the lime juice will chemically cook the fish and you’ll end up with ceviche.
For The Dressing:
Whisk the oil, lime juice, and pepper sauce in a small bowl to blend. Season the dressing to taste with fleur de sel and pepper.
For the Toast:
Preheat the oven to 400°F. Brush the bread slices with the oil; arrange the bread on a baking sheet. Sprinkle with fleur de sel and pepper. Bake until the bread is toasted and beginning to color, about 8 minutes.
For The Carpaccio:
Meanwhile, place one 4-inch ring mold with ¾-inch-high sides in the center of each of 6 plates. Layer the sliced fish inside the molds, brushing each layer of the fish with the dressing. Top with the beets and broccoli. Carefully remove the ring molds. Garnish the carpaccio with the thyme and serve with the toast.
Fresh thyme is almost always available, but thyme flowers are a nice addition; you may find them at farmers’ markets in the spring.
Do Ahead: The dressing can be prepared up to 8 hours ahead. Cover and refrigerate. Return to room temperature and rewhisk before using.
Nutritional information includes 1/8 teaspoon of added salt per serving.