Recipe Index: Wayne Nish

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Serves 4 as appetizers

• ½ pound fresh, sashimi quality fish
• 4 tablespoons extra virgin olive oil
• 4 tablespoons shirodashi or Japanese soy sauce
• 1 ½ tablespoon white sesame seeds, not toasted
• ¼ ounce fresh chives, finely cut

Slice the fish, straight from the refrigerator, very thinly with a very sharp, thin bladed knife. Arrange the slices of fish evenly on four plates.

Dress first with the olive oil, then the soy sauce, then sprinkle the sesame seeds and chives, dividing each ingredient evenly over the fish.

Serve immediately.


From Executive Chef/Co-owner of March 405 E. 58th Street (between 1st Avenue & Sutton Place) New York City. Telephone: 212-754-6272