Cape Capensis with Grapefruit Salsa

 

Ingredients:

• 3 lb (12 oz / 1.70 kg) Toppits Cape Capensis fillets

• 1 tsp. salt

• 1/8 tsp. ground black pepper

• 4 oz all purpose flour, or as needed

• 2 fl oz (60 ml) olive oil, or as needed

• 20 fl oz (600 ml) Grapefruit salsa  (Recipe to follow)

 

Directions:

1. Season the cape capensis with the salt and pepper. Lightly dust the fish in the flour, shaking off the excess. Heat the oil in a skillet over medium-high heat. Sauté the cape capensis until golden brown and cooked through, 2 to 3 minutes per side, depending on thickness of the fillet. Serve immediately with the salsa.

 

Grapefruit Salsa Ingredients:

• 2 fl oz (60 ml) olive oil

• 1 tbsp. chopped cilantro

• 4 oz finely diced red onions, rinsed

• ¼  to ½ tsp. seeded and minced scotch bonnet pepper

• 2 tsp. chopped parsley

• 4 ruby red grapefruits, segmented

• Salt, as needed

 

Directions:

1. Combine the oil, cilantro, onions, scotch bonnet and parsley. Just before serving, add the grapefruit. Season with salt.