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Pan-fried morwong with radicchio and pink grapefruit salad

This autumn salad with its mix of bitter and sweet flavours works wonderfully with pan-fried fish. Add boiled and sliced kipfler potatoes or crusty bread for a more substantial meal.

You'll need

2 tbsp grapeseed oil 4 morwong or sea bream fillets, skin on (200gm each), pin-boned 40 gm butter, coarsely chopped   Radicchio and pink grapefruit salad 60 ml (¼ cup) olive oil 2 tbsp red wine vinegar 1 tbsp pomegranate molasses 2 heads radicchio, coarsely chopped 2 pink grapefruit, segmented, juice squeezed 1 small beetroot, cut into julienne ½ Spanish onion, thinly sliced 2 tbsp pomegranate seeds 1 tbsp combined pepitas and sunflower seeds


  • 01
  • For radicchio and pink grapefruit salad, whisk oil, vinegar and molasses in a large bowl to combine. Add remaining ingredients and toss to combine, then season to taste and set aside for flavours to meld while you cook the fish.
  • 02
  • Heat half the olive oil in a non-stick frying pan over medium-high heat, add 2 morwong fillets and half the butter, and cook, turning once, until golden brown and just cooked (2-3 minutes each side). Transfer to a warm plate and cover with foil to keep warm. Wipe out pan and repeat with remaining oil, fish and butter.
  • 03
  • Serve fish immediately with radicchio salad and crusty bread or boiled kipfler potatoes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2015

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