Sea bass with grapefruit salsa: Difference between revisions
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|description=The tangy zest of the grapefruit cuts the delicate flavour of the sea bass perfectly.Serve with peas and peppers | |||
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The tangy zest of the [[grapefruit]] cuts the delicate flavour of the [[sea bass]] perfectly. | The tangy zest of the [[grapefruit]] cuts the delicate flavour of the [[sea bass]] perfectly. | ||
Serve with [[peas and peppers]] | Serve with [[peas and peppers]] | ||
[[Image:Sea bass with ginger.jpg|thumb|300px|right|Sea bass, ginger and spring onions]] | [[Image:Sea bass with ginger.jpg|thumb|300px|right|Sea bass, ginger and spring onions]] | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve hot with [[peas and peppers]] | Serve hot with [[peas and peppers]] | ||
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[[Category:Chilli pepper recipes|Bass]] | [[Category:Chilli pepper recipes|Bass]] | ||
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[[Category:Student recipes|Bass]] | [[Category:Student recipes|Bass]] | ||
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Revision as of 09:10, 19 March 2014
| Sea bass with grapefruit salsa | |
|---|---|
 |
| Sea bass with grapefruit salsa with peas and peppers | |
| Servings: | Serves 4 |
| Ready in: | 50 minutes |
| Prep. time: | 40 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
The tangy zest of the grapefruit cuts the delicate flavour of the sea bass perfectly.
Serve with peas and peppers
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the sea bass
- * 4 sea bass fillets
- * 7.5 cm (3") ginger root, peeled and julienned
- * 4 spring onions sliced on the diagonal
- * Fresh coriander to garnish
- For the salsa
- * Salt and freshly ground black pepper
- * 2 fresh green or red chillies (not too hot)
- * 1 grapefruit
- * 1 small red onion
- * Olive oil
Method
- Roast the chillies and remove the skins - see here for a how-to but with sweet peppers
- Remove the seeds and slice thinly into a bowl
- Peel the grapefruit and cut into segments, removing as much pith as possible, add to the bowl
- Cut the onion into very thin rings, add to the bowl
- Chill for 30 minutes
- Oil 4 sheets of tin foil (so the fish does not stick to it)
- Sprinkle half of the ginger and spring onions on the foil
- Season the bass with salt and freshly ground black pepper
- Lay the fish on the ginger and spring onions, then sprinkle the remaining ginger and spring onions over the top
- Wrap the fish so you have four individual parcels
- Place the parcels in the steamer over a pan of boiling water
- Steam for 8 minutes
- Discard the ginger and spring onions
- Garnish with coriander and serve with the salsa
Serving suggestions
Serve hot with peas and peppers
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