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.