Wahoo Tartare with Nutmeg, Mint and Lemon

Appetizer portion for 4

3/4 pound wahoo loin
3T extra virgin olive oil
1 piece whole nutmeg
sea salt, preferably Maldon
1 bunch mint, leaves picked from stem
2 lemons

for the wahoo:
Clean the loin of any dark colored blood line. Slice the loin into long thin sheets that are about a 1/4 inch thick. Slice each sheet crosswise into 1/4 inch strips and then again crosswise into 1/4 inch cubes. Place the cut fish in a large mixing bowl over another bowl filed with ice. Add in the zest of the two lemons, EVOO, salt and a quarter of the nutmeg clove grated very finely on a microplane. Toss very gently to combine so as not to crush the fish. Let sit for twenty minutes. Just before serving add in the mint leaves finely julienned and toss again. The olive oil will be slightly congealed and so will be a little hard to mix.

Serve with grilled bread which has been brushed lightly with garlic cloves and olive oil.