Name: Marinated reef fish with citrus and capers
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4
Ingredients: 1 tbsp olive oil; 15 capers in vinegar, rinsed and dried well; 1 lemon and 1 lime, peeled; 150 gm skinless white-fleshed reef fish fillet, such as coral trout, snapper or kingfish, thinly sliced; 4 radicchio leaves, torn; 1 tbsp chopped chives; Small purslane leaves (optional; see note), to serve; 1 tbsp extra-virgin olive oil

Marinated reef fish with citrus and capers

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.

Serves 4

Prep

15M

Cook

Total

17M

“Greca is right on the water, so we like to celebrate fish and seafood,” says owner Jonathan Barthelmess. “We have a great supplier who brings in amazing reef fish from Cairns, which we pair with citrus, including finger limes and blood orange when they’re in season.”

Ingredients

1 tbsp olive oil

15 capers in vinegar, rinsed and dried well

1 lemon and 1 lime, peeled

150 gm skinless white-fleshed reef fish fillet, such as coral trout, snapper or kingfish, thinly sliced

4 radicchio leaves, torn

1 tbsp chopped chives

Small purslane leaves (optional; see note), to serve

1 tbsp extra-virgin olive oil

Method

1.Heat oil in a small saucepan over high heat. Add capers and fry until crisp (1-2 minutes). Remove with a slotted spoon and drain on paper towels.

2.Cut 5 segments from the lemon and 5 from the lime and place in a non-reactive bowl. Squeeze in 2 tsp each lemon juice and lime juice, add fish, toss to coat, and marinate for 5 minutes.

3.Divide radicchio among plates and top with fish, citrus segments and juice. Scatter with capers, chives and purslane, season with salt to taste and drizzle with extra-virgin olive oil to serve.

Purslane is available from farmers’ markets and select greengrocers.

Drink suggestion: A floral, fruity white, such as the 2017 Jim Barry Assyrtiko. Drink suggestion by Sam Christie.
Notes