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Pan-fried morwong with radicchio and pink grapefruit salad

Fast recipe for pan-fried morwong with radicchio and pink grapefruit salad.
Pan-fried morwong with radicchio and pink grapefruit salad

Pan-fried morwong with radicchio and pink grapefruit salad

Rob Shaw

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.

Ingredients

Radicchio and pink grapefruit salad

Method

Main

1.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.
2.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.
3.Serve fish immediately with radicchio salad and crusty bread or boiled kipfler potatoes.

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