King George Whiting is a more sustainable choice but any fine textured white fish is fine. Add a few teaspoons of the seasonal grapefruit salsa, some stir fried greens, perhaps some rice and you have a great light meal!
1 small grapefruit, peeled, segmented then finely diced
dash of Tabasco sauce
1 tablespoon white wine vinegar
1 tables spoon dried capers, washed and soaked
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon tomato sauce
8 whiting fillets
100g semolina or polenta
olive oil for pan frying
1. Place the diced grapefruit in a bowl with any juice and set aside. Mix the other ingredients together and pour over the grapefruit. Cover and chill.
2. Preheat oil in a pan. Place the semolina or polenta in a large dish, plastic bag or lidded container. Do not pat down the fish but toss liberally in the semolina.
3. Fry fish in the oil in several batches for 45 seconds to a minute, turn and repeat. Place on paper towel to absorb any oil, then place on a warm plate and serve with several teaspoons of grapefruit salsa.
Thank you – J Bush