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.
2 tbspgrapeseed oil4morwong or sea bream fillets, skin on (200gm each), pin-boned40 gmbutter, coarsely choppedRadicchio and pink grapefruit salad60 ml(¼ cup) olive oil2 tbspred wine vinegar1 tbsppomegranate molasses2 headsradicchio, coarsely chopped2pink grapefruit, segmented, juice squeezed1small beetroot, cut into julienne½Spanish onion, thinly sliced2 tbsppomegranate seeds1 tbspcombined pepitas and sunflower seeds
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.
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.
Serve fish immediately with radicchio salad and crusty bread or boiled kipfler potatoes.