Fast Recipes

Pan-fried morwong with radicchio and pink grapefruit salad

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

By Lisa Featherby
  • Serves 4
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Pan-fried morwong with radicchio and pink grapefruit salad
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 tbsp grapeseed oil
  • 4 morwong or sea bream fillets, skin on (200gm each), pin-boned
  • 40 gm butter, coarsely chopped
Radicchio and pink grapefruit salad
  • 60 ml (¼ cup) olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp pomegranate molasses
  • 2 heads radicchio, coarsely chopped
  • 2 pink grapefruit, segmented, juice squeezed
  • 1 small beetroot, cut into julienne
  • ½ Spanish onion, thinly sliced
  • 2 tbsp pomegranate seeds
  • 1 tbsp combined pepitas and sunflower seeds


  • 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.