AT A GLANCE
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.
|01||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.|
|02||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.|
|03||Serve fish immediately with radicchio salad and crusty bread or boiled kipfler potatoes.|