Parrotfish marinated with citrus served with crab salad

4 servings

Ingredients

Quantity Ingredient
2 Parrotfish Fillets; (or substitute Red
; Snapper)
1 Lime; (zest)
1 Orange; (zest)
2 Limes; (juice)
2 Oranges; (juice)
1 Glass Dry White Wine
2 tablespoons White Wine Vinegar
150 millilitres Olive Oil; (or alternatively
; equal quantities of
; olive oil and
; walnut oil)
2 Shallots; (finely chopped)
1 teaspoon Sea Salt
1 Clove Garlic; (sliced)
50 grams Crab Meat per person
Mixed Salad Leaves
1 Sweet Potato; (grated)
Olive Oil

Directions

MARINADE

SALAD

POTATO GARNISH

Marinade

1. Mix and marinade the two parrotfish for two hours.

2. Serve with Crab Salad.

Potato Garnish

3. Place a thin layer of potato with oil in a ring or small frying pan to make a cake.

To Arrange

4. Place the potato on top of the salad and put the crab on top. Serve with two small fillets of marinated parrotfish and a little of the dressing.

Converted by MC_Buster.

NOTES : Chef:Paul Heathcote

Converted by MM_Buster v2.0l.

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