Citrus Marinated Fish with Salad

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December 16, 2015


Serves 4

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.