Cape cheapness with grapefruit salsa

Cape Capensis with Grapefruit Salsa



  • 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)



  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



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