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"When it comes to &lt;strong&gt;&lt;a href=\"http://www.bonappetit.com/recipe/snapper-crudo-with-chiles-and-sesame\"&gt;&lt;em&gt;crudo&lt;/em&gt;&lt;/a&gt;&lt;/strong&gt; (basically Italian sashimi), &lt;a href=\"http://www.gjelina.com/\" target=\"_blank\"&gt;Gjelina&lt;/a&gt;\u2019s &lt;strong&gt;Travis Lett&lt;/strong&gt; has some advice: Make sure your fish is very fresh and your knife is very sharp. He never buys skinless fillets; the less the fish has been handled, the better it will be. Here\u2019s how to slice it. 1. Place the fillet skin side down on a cutting board. With a sharp, thin-bladed knife, cut through the flesh at the tail end, stopping at the skin. Rotate the blade so that it\u2019s parallel between the flesh and the skin. &lt;strong&gt;Holding onto the tail end with your other hand, slice away from you, using a sawing motion to free the skin.&lt;/strong&gt; 2. &lt;strong&gt;Trim the fillet of any uneven edges&lt;/strong&gt; and cut it into two long pieces, using the natural seam as a guide. 3. &lt;strong&gt;Holding your knife at a 45\u00B0 angle, slice as thinly as you can without shredding the flesh.&lt;/strong&gt; Transfer to a plate as you go, separating layers with plastic wrap and chilling if not serving immediately. This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes. This Snapper Crudo with Chiles and Sesame is an easy yet elegant appetizer to serve at a holiday party. "^^<http://www.w3.org/2001/XMLSchema#string>
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