1 tbs olive oil
Ruby grapefruit salad1. 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.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.If your grapefruit is very tart, try sprinkling with a little icing sugar.
Copyright © 2012 Yahoo!7
All rights reserved.
Play Video
Play Video
Play Video
Play Video
Play Video
Play Video
Play Video
Play Video
Dancing With The Stars: Sun 20 May, series 12 episode 6 - part 1 of 2
Play Video
Dancing With The Stars: Sun 20 May, series 12 episode 6 - part 2 of 2
Play Video
Play Video
Play Video
Play Video
Play Video
Play Video
Play Video
Play Video
Play Video
Play Video
Play Video
Play Video
Rocky and Bullwinkle: "Bullwinkle's Inheritance" Part 13, Series 1 episode 39
Play Video
Play Video
Play Video
Play Video