"I love to serve a raw fish dish at a family-style lunch," says Clayton Wells. "It's nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it. You could even go heavy with the seaweed to make it richer in winter, and in spring and summer use fruits and herbs to keep it fresh. It's the sort of dish you can have every day of the year and just change your garnishes accordingly."
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