Crispy skin rainbow trout with ruby grapefruit salad

Preparation time:
30 mins
Cooking time:
6 mins
Serves:
4

Ingredients

4 x 80g trout fillets, skin on

1 tbs olive oil

Ruby grapefruit salad
1 ruby grapefruit
2 tbs extra virgin olive oil
1 tsp brown sugar
1 tbs baby capers
1/2 cup parsley leaves
1/2 cup coriander leaves
50g baby spinach leaves
1/2 small red onion, finely chopped

Method

1. Over a bowl, cut and separate the grapefruit segments collecting the excess juice.

2. Whisk oil, sugar and reserved grapefruit juice in a medium bowl until sugar dissolves. Whisk in capers. Season. Set aside 2 tablespoons of the dressing for garnish. Add remaining ingredients to remaining dressing. Toss to combine.

3. Rub trout skin with oil. Season. Heat a large non-stick frying pan over high heat. Cook trout skin-side down, over medium-high heat, for 4-5 minutes until skin is golden and crisp. Season. Turn and cook for about a further minute or until medium-rare.

4. Serve trout with salad. Garnish plate with remaining dressing.

Notes

Tips:

- To segment citrus fruits, cut off ends so fruit sits flat. Using a sharp knife, cut away white pith and skin. Hold fruit over a bowl and cut down either side of white membrane to remove segments. Squeeze remaining fruit to extract juice.
- You could substitute trout for salmon if desired.

If your grapefruit is very tart, try sprinkling with a little icing sugar.

This recipe has not been tested

Recipe by Megan and Andy

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