Snapper sashimi with pink grapefruit, oregano and Sicilian olive
serves
4
The tart, bittersweet flavour of pink grapefruit is a great partner for fish, which also gets a boost from the salty olives.
Ingredients (5)
- 200g skinless sashimi-grade snapper fillet, pin-boned
- 1 pink grapefruit
- 10 Sicilian olives, pitted, thinly sliced into strips
- 1 tbs extra virgin olive oil
- 2 tbs oregano leaves
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Trim and remove the bloodline from the snapper and thinly slice on an angle.
-
2.Using a sharp knife, peel the grapefruit, making sure you remove all the white pith, then segment over a bowl to collect any juices. Halve segments, then arrange on a platter with the sliced snapper. Scatter over olive slices, then season with sea salt and freshly ground black pepper. Drizzle with oil and reserved grapefruit juice, and scatter over oregano leaves to serve.
Reviews
Join the conversation
Log in Register