Blue-eye trevalla crudo and snapper, orange and olive salad

AT A GLANCE

  • Serves 4 people

You will need to begin this recipe a day ahead.

  •  
  • Blue-eye trevalla
  • 500 gm skinless blue-eye trevalla fillets, cut into 2.5cm-thick slices
  • lemons, juice only
  • 125 ml (½ cup) extra-virgin olive oil
  • 1 tsp cayenne pepper
  • ½ cup (firmly packed) basil leaves, coarsely chopped
  • ½ cup (firmly packed) mint leaves, coarsely chopped
  • ½ onion, coarsely chopped
  • To serve: crusty bread
  •  
  • Snapper, orange and olive salad
  • 500 gm skinless snapper fillets, cut into 2.5cm-thick slices
  • ½ lemon, juice only
  • 1 orange, juice only
  • 2 oranges, peeled and segmented
  • 60 ml (¼ cup) extra-virgin olive oil
  • ½ cup black olives, such as picholine or Kalamata
  • ¼ cup flat-leaf parsley leaves
01   Place trevalla in a non-reactive bowl, add lemon juice, cover and refrigerate for 30 minutes. Add oil and cayenne pepper, mix, then refrigerate for 15 minutes. Add basil, mint and onion and mix. Cover and refrigerate overnight.
02   For snapper salad, place snapper in a non-reactive bowl, add juice, cover and refrigerate for at least 40 minutes or until snapper turns from opaque to white. Add remaining ingredients and season to taste with sea salt and ground black pepper. To serve, season crudo to taste and serve with snapper salad and bread.

Note Crudo is often made using bacalao (salt cod) which is soaked, then shredded and combined with other ingredients. We've substituted bacalao with blue-eye trevalla.

Recipe:

ANDY HARRIS

Photography:

CON POULOS

Styling:

ANDY HARRIS

Drinking Suggestion:

DRY ITALIAN WHITE SUCH AS FIANO OR GRECO. , suggested by MAX ALLEN

FEATURED IN

Feb 2007

Feb 2007

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