Fish to grapefruit
Instructions
Cut the diced very small fish and place in a bowl.
Aside from beating the lemon juice with 2 teaspoons of mustard, 40 cl of olive oil, salt and pepper.
Pour the sauce over the fish and marinate in refrigerator for at least 1 hour.
Transfer the fish to serving dish.
Peel the grapefruit alive for clove and clove to fish with chives and chopped chilli.
Serve cool but not cold.
Ingredients and dosing for 4 persons
- 800 g of swordfish
- 2 pink grapefruits
- 1 chili
- 2 tablespoons of chopped chives
- 1 lemon
- 2 teaspoons of mustard
- 40 cl of olive oil
- Pepper
- Salt