This light and refreshing dish is best created with Bertolli Extra Virgin.


  • 400 skinless and boneless kingfish fillets or other firm white fish (very fresh)

  • 1/2 cup freshly squeezed ruby grapefruit juice

  • 1/4 cup extra virgin olive oil

  • Sea salt flakes

  • Salad:

  • 2 ruby grapefruit segmented (juice reserved)

  • 1 avocado, peeled and sliced

  • 2 spring onions, thinly sliced

  • 2 handfuls rocket leaves

  • Dressing:

  • 1 tablespoon lemon juice

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon ground fennel seeds


  • 1.

    Slice the thinly and arrange on a serving platter or serving dishes. Combine the grapefruit juice, olive oil and a generous pinch of salt flakes. Pour over the sliced fish and allow to marinate for 20-30 minutes.

  • 2.

    Combine dressing ingredients in a jar together with 1-2 tablespoons of reserved grapefruit juice. Season.

  • 3.

    Combine salad ingredients. Pour over dressing, toss to combine and serve with fish.

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