July 2022 - Karen's Halibut with Charred Grapefruit Salad

For 2 Portions

Super easy and a nice alternative

Ingredients

2 x halibut steaks 150-200g 

(can use other firm white fish)

1 x yellow courgette- finely sliced into disks

6 x cherry tomatoes

1 x pink grapefruit zested and segmented with pith & skin removed. Flesh only

8 x broad beans. Podded

Method

All veg to be cooked then placed in fridge to chill till cold.

1. Roast tomatoes with olive oil and seasoning for 10 min at 140˚C.

2. Cook broad beans in boiling water for 4 min. Drain and deskin.

3. Either blow torch or pan sear the grapefruit to get a nice char.

4. Add a little oil to pan. Lightly fry courgettes in even layer for 1 min each side.

5. Make a little vinaigrette with olive oil, seasoning, zest and reserved grapefruit juice.

6. Once all the veg is chilled down, in the same pan as the courgettes were cooked in, add little more oil. Season fish each side, then pan for fry 3-4 min each side until centre is 64˚C.

7. Plate all the cold ingredients and top with the fish.

8. Enjoy!