Name: Pink snapper crudo with fennel, pomegranate and mint
Yield: 4
Ingredients: 400 gm skinless sashimi-grade pink snapper fillets, well-chilled, thinly sliced across the grain; 80 ml (1/3 cup) extra-virgin olive oil; To serve: juice of 1 lemon, plus extra wedges; 2 baby fennel bulbs, shaved on a mandolin; ¼ Spanish onion, thinly sliced; Seeds from ½ pomegranate; 1 cup coarsely chopped mint

Pink snapper crudo with fennel, pomegranate and mint

Australian Gourmet Traveller fast recipe for pink snapper crudo with fennel, pomegranate and mint.

Ingredients

400 gm skinless sashimi-grade pink snapper fillets, well-chilled, thinly sliced across the grain

80 ml (1/3 cup) extra-virgin olive oil

To serve: juice of 1 lemon, plus extra wedges

2 baby fennel bulbs, shaved on a mandolin

¼ Spanish onion, thinly sliced

Seeds from ½ pomegranate

1 cup coarsely chopped mint

Method

Main

1.Arrange snapper on a plate, cover with plastic wrap and refrigerate until required.

2.Whisk oil and lemon juice in a bowl and season to taste. Add fennel, onion, pomegranate seeds, and mint, toss to combine, then scatter onto pink snapper and serve with lemon wedges.

Recipe / styling by Lisa Featherby

Styling by Vanessa Austin

Ingredients

Method

Main

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