Recipe Beet Cured Striped Wild Bass Crudo Antipasto from The Standard Plaza. Theres nothing quite like eating outdoors during the warmer months, and now that the temperatures are finally rising here in New York, were clamoring for any excuse to take our dining al fresco. Luckily, The Standard High Lineone of the citys most solid options for both dining and lodgingjust opened its redesigned ground level outdoor bar and restaurant for the summer season, and we cant get there fast enough The opening of The Standard Plaza brings forth a fresh new look and menu, driven by California and Mediterranean influences under the helm of Chef Nina Clemente, who has spent years cooking in both locales. Standouts include the wildly beautiful beet cured wild striped bass crudo antipasto topped with herbs, citrus vinaigrette, and capers, as well as crowd pleasing classic pizzas delivered straight from the wood burning oven both pictured above. Each of the dishes from the seasonally driven menu embodies everything we love about dining outside during those endless summer nights appetizing, tipple friendly, and downright shareable fare. Be sure to bookmark this gorgeous recipe for Italian style raw fish dressed with olive oil and citrus, and get ready to channel sultry evenings along the Amalfi Coast with an Aperol Spritz in hand. RELATED 7 Outdoor Rooftop Bars in N. Y. C. You Need to Visit This Summer. Beet Cured Wild Sea Bass Crudo Serves 2 as a light appetizer. Ingredients. 2 ounces thinly sliced cured bass beet cure recipe below12 ounce mint. Citrus salt recipe belowExtra virgin olive oil, for garnish. Some slices of olive oil crisped bread, optional. Citrus Dressing. 12 ounce fresh Meyer lemon juice. Citrus Salt. Zest of 2 blood oranges. Zest of 1 Cara Cara orange substitute navel orange or organic lemonZest of 2 Sorrento oranges substitute navel orange or organic lemon1 12 cups salt. Aleppo pepper. Beet Cure serves 4 to 51 large beet, peeled and quartered. Zest of 1 orange. Zest of 4 lemons. Demerara sugar. 5 teaspoons gin. One 1. 4 ounce skinless wild sea bass fillet. Diabetic Pumpkin Pie. Directions. 1. Prepare the beet cured bass Pulse beets, orange and lemon zests, together in a food processor. Transfer to a bowl and fold in salt and sugar. Add gin and mix well. Slowly pour beet cure over bass and spread out with a spatula. Wrap the bass in parchment paper and wrap tightly with plastic wrap. Place the bass in the fridge to cure for 4. After 4. 8 hours, remove from the fridge and rinse the bass under cold water. Using a spoon, gently remove the beet cure off of the fish. Freeze, label, and date for future use. Prepare the crudo After fish is chilled this will make it easier to slice, slice the bass paper thin. Layer 23 ounces on the plate, sprinkle citrus salt, small mint leaves, small dill sprigs, micro celery. Top with 1 tablespoon of citrus vinaigrette and finish with a liberal drizzle of extra virgin olive oil. Serve with a slice of olive oil crisped rustic bread, if you have any handy. Langoustine Crudo RecipeAppetizers and Snacks. Calcioni by Gina DePalma Crispy Rice Cakes by Charles Phan Cured Watermelon Crudo by Angelo Sosa Haloumi with Grapes Hummus with White Miso. Grilled Rib Eye Steaks With Potato Hobo Packs Pickled Chiles Grilled Rib Eye Steaks With Potato Hobo Packs Pickled Chiles 2 1inchthick boneless rib eye. Get Halibut with Balsamic Glaze Recipe from Food Network. This stunning aged beef sirloin recipe is served with charred Tropea onions, pickled walnut salsa verde and fresh watercress for a memorable main course.