Seviche of Striped Bass Print Email

1 lb. striped bass fillets
4 each lime, juice only
1 oz. honey
1 oz. red onion, minced
2 each garlic cloves, finely chopped
1 oz. olive oil
1 TBS chopped dill
1 TBS chopped tarragon
1 TBS chopped oregano
Salt, white pepper
5 oz. Haricot Vert (French green beans
5 oz. tomatoes, peeled, seeded and diced

Slice striped bass very thin. Combine lime juice, honey, olive oil, garlic and the fresh herbs. Layer the bass into round molds and sprinkle each layer with marinade. Let the mold sit for 3 hours in refrigeration. Season with salt and pepper, and the left over marinade.