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This light and refreshing dish is best created with Bertolli Extra Virgin.
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.
Combine dressing ingredients in a jar together with 1-2 tablespoons of reserved grapefruit juice. Season.
Combine salad ingredients. Pour over dressing, toss to combine and serve with fish.
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