Sea bass with grapefruit salsa

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Sea bass with grapefruit salsa
Sea bass with grapefruit salsa
Sea bass with grapefruit salsa with peas and peppers
Servings:Serves 4
Calories per serving:217
Ready in:50 minutes
Prep. time:40 minutes
Cook time:10 minutes
Difficulty:Easy
Recipe author:Chef
First published:31st October 2012
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The tangy zest of the grapefruit cuts the delicate flavour of the sea bass perfectly.

Serve with peas and peppers

Sea bass, ginger and spring onions

Ingredients

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Method

  1. Roast the chillies and remove the skins - see here for a how-to but with sweet peppers
  2. Remove the seeds and slice thinly into a bowl
  3. Peel the grapefruit and cut into segments, removing as much pith as possible, add to the bowl
  4. Cut the onion into very thin rings, add to the bowl
  5. Chill for 30 minutes
  6. Oil 4 sheets of tin foil (so the fish does not stick to it)
  7. Sprinkle half of the ginger and spring onions on the foil
  8. Season the bass with salt and freshly ground black pepper
  9. Lay the fish on the ginger and spring onions, then sprinkle the remaining ginger and spring onions over the top
  10. Wrap the fish so you have four individual parcels
  11. Place the parcels in the steamer over a pan of boiling water
  12. Steam for 8 minutes
  13. Discard the ginger and spring onions
  14. Garnish with coriander and serve with the salsa

Serving suggestions

Serve hot with peas and peppers

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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