Instructions: Preheat the oven to 350 degrees. Place the pine nuts in a single layer in a rimmed baking sheet; toast until they are golden and aromatic, 8 to 12 minutes. Shake the sheet halfway through baking to make sure the nuts toast evenly. Set aside.

Fillet the fish. Using tweezers or pliers, remove the pin bones. Beginning at the tail and working toward the head, remove the skin from each fillet.

Using a sharp knife thinly slice the fillets. Arrange the slices decoratively on a plate. Drizzle with lime juice. Season with salt and pepper. Sprinkle with pine nuts. Drizzle liberally with olive oil; serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.