
Cape Capensis with Grapefruit Salsa
Ingredients:
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3 lb (12 oz / 1.70 kg) Toppits Cape Capensis fillets
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1 tsp. salt
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1/8 tsp. ground black pepper
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4 oz all purpose flour, or as needed
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2 fl oz (60 ml) olive oil, or as needed
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20 fl oz (600 ml) Grapefruit salsa (Recipe to follow)
Directions:
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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:
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2 fl oz (60 ml) olive oil
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1 tbsp. chopped cilantro
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4 oz finely diced red onions, rinsed
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¼ to ½ tsp. seeded and minced scotch bonnet pepper
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2 tsp. chopped parsley
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4 ruby red grapefruits, segmented
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Salt, as needed
Directions:
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Combine the oil, cilantro, onions, scotch bonnet and parsley. Just before serving, add the grapefruit. Season with salt.