400 skinless and boneless kingfish fillets or other firm white fish (very fresh)
1/2 cup freshly squeezed ruby grapefruit juice
1/4 cup Bertolli Gentile Extra Virgin Olive Oil
Sea salt flakes
For the salad
2 ruby grapefruit segmented (juice reserved)
1 avocado, peeled and sliced
2 spring onions, thinly sliced
2 handfuls rocket leaves
For the dressing
1 tablespoon lemon juice
1/4 cup Bertolli Extra Virgin olive oil
1/2 teaspoon ground fennel seeds
1. Slice the fish thinly and arrange on a serving platter or serving dishes. Combine the grapefruit juice, Bertolli Gentile Extra Virgin olive oil and a generous pinch of salt flakes. Pour over the sliced fish and allow to marinate for 20-30 minutes.
2. Combine dressing ingredients in a jar together with 1-2 tablespoons of reserved grapefruit juice. Season.
3. Combine salad ingredients. Pour over dressing, toss to combine and serve with the fish.