13 May 2012

Spiced Grilled Bream with Fennel, Red Cabbage and Pink Grapefruit Salad

At last some sunny weather and some summery meals to go with it! Went to the market yesterday to buy some mackerel but apparently they are hiding deep down in the sea at the moment, so no mackerel to be had. Instead we left with a very nice looking bream. Honestly, this was so tasty and fresh, I can't wait to make it again in the summer and eat it outside with a glass of rose and cook the fish on the barbecue. The juicy, slightly bitter grapefruit with salty olives tastes amazing. Here is what I did.

Sea Bream Fillets
Ras el Hanout
Smoked Paprika
Dried Chillies
Olive Oil 
Salt and Pepper

Red Cabbage
Pink Grapefruit
Spring Onions
Black Olives
Salt and Pepper
Olive Oil

Make a marinade for the fish using chopped garlic, crushed dried chillies, Ras el Hanout, smoked paprika, salt, pepper and olive oil. Rub all over the fish fillets and leave for 30 minutes to an hour. Thinly slice the fennel bulb, red cabbage, spring onions and radishes and mix together with the rocket and olives in a bowl. Peel the grapefruit, then carefully remove all the white stuff and membrane - tedious but worth it. Cut the segments into pieces and add to the salad, mixing again carefully to avoid breaking the grapefruit pieces up further. Season and drizzle with olive oil. Grill the fish for about 3 minutes on each side and serve. We enjoyed a glass of prosecco with this, but a nice rose would go really well too.

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