Fast Recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Crisp-skin trout with grapefruit, walnut and radicchio salad recipe - Preheat oven to 180C. Roast walnuts on an oven tray until darkened (6-8 minutes). Coarsely chop.

By Max Adey
  • Serves 4
Crisp-skin trout with grapefruit, walnut and radicchio salad
Crisp-skin trout with grapefruit, walnut and radicchio salad

In Lebanon, baharat, fish and rice is a classic combination. We've freshened it up with a salad.

Ingredients

  • 80 gm walnuts
  • 4 ocean trout fillets (180gm each), skin on, pin-boned
  • 2 tbsp olive oil
  • ½ head radicchio, thick stems discarded, leaves torn
  • 1 cup mint (loosely packed)
  • 1 cup coriander (loosely packed)
  • 4 radishes, thinly sliced on a mandolin
  • 2 small fennel bulbs, thinly sliced on a mandolin, fronds reserved
  • 2 golden shallots, thinly sliced on a mandolin
Spiced citrus dressing
  • 50 ml extra-virgin olive oil
  • 1 grapefruit, rind finely grated, segmented, juice squeezed from membrane
  • Finely grated rind of 1 lemon, juice of ½
  • 1 tsp baharat (see note)
  • 1 long red chilli, finely chopped
  • 1 garlic clove, finely grated

Method

Main
  • 1
    Preheat oven to 180C. Roast walnuts on an oven tray until darkened (6-8 minutes). Coarsely chop.
  • 2
    For spiced citrus dressing, whisk ingredients, except grapefruit segments, in a bowl, season to taste, then stir in grapefruit segments.
  • 3
    Pat trout dry with paper towels and season. Heat oil in a non-stick frying pan over medium-high heat, add trout skin-side down, then place a heavy saucepan on top to weigh down fish and fry until skin is crisp (3-4 minutes). Turn and fry until medium rare (1-2 minutes). Transfer to a plate.
  • 4
    Toss remaining ingredients, walnuts and dressing in a bowl, and serve with trout.

Notes

Baharat, a Middle Eastern spice blend, is available from Herbie’s Spices (herbies.com.au) and Middle Eastern delicatessens.

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  • Author: Max Adey