Thursday, January 27, 2011
Fish with Avocado and Grapefruit
Here's a light and healthy weeknight meal I knocked up the other day. I was inspired by a hamachi dish at Nobuo at Teeter House, one of my favorite restaurants here in Phoenix. I don't feel safe making sushi at home (we live in the desert and the prospects of getting really fresh fish are pretty slim in my mind), so I decided to try a cooked version of the dish instead.
I steamed the fish (any white fish, I used tilapia) in foil with a drizzle of ponzu, a splash of sake and some chopped ginger and garlic.
I then topped it with slices of grapefruit, avocado, sorrel, spring onion, lime olive oil, ponzu and some of the juice from the grapefruit and served it with some simple new potatoes with a little butter and dill.