Grilled Fish Recipe
sustainable fish | cucumber citrus slaw | roasted jalapeño aioli | grapefruit supreme
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Ingredients
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Grilled Fish
Cucumber Citrus Slaw
Roasted Jalapeño Aioli
Grapefruit Supreme & Garnish
Method
Grilled Fish
- 1
Prepare and marinate
Pat fish fillets dry with paper towels. In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Brush or rub the mixture evenly onto both sides of each fillet. Let sit at room temperature for 10–15 minutes while you prepare the grill and other components.
- 2
- 3
Grill
Place fillets skin-side down if skin-on, or presentation-side down if skinless. Grill for 3–5 minutes per side depending on thickness (about 4–6 minutes total for 1-inch thick fillets). Flip once using a thin spatula. Fish is done when opaque and flakes easily with a fork, internal temperature around 135–140°F (57–60°C) for moist doneness. Remove from grill and rest 2–3 minutes.
Cucumber Citrus Slaw
- 4
- 5
Make dressing and combine
Zest the grapefruit lightly before segmenting (reserve zest if desired). Halve the grapefruit and juice one half into a small bowl; you should have about 1–2 tbs juice. Add 2 tbs fresh lime juice, 1 tbs rice vinegar, 1 tsp honey, 1 tbs neutral oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Whisk until combined. Toss the cucumber slices, red onion, cilantro and grapefruit juice/dressing together until evenly coated. If you prefer, fold in small pieces of grapefruit supreme (see next section) just before plating to keep the supremes intact.
Roasted Jalapeño Aioli
- 6
Roast jalapeños
Preheat broiler or use a small gas flame. Place 2 jalapeños on a baking sheet and broil about 6–8 inches from heat, turning occasionally, until skins are blistered and blackened on all sides (8–10 minutes). Alternatively char whole peppers over a gas flame. Transfer peppers to a bowl and cover with plastic wrap or a lid for 10 minutes to steam (this loosens skins).
- 7
Peel and seed
Once cool enough to handle, peel off most of the blistered skin and slice open the jalapeños. Remove stems and seeds if you want milder heat (leave some seeds for spicier aioli).
- 8
Blend aioli
In a blender or food processor combine roasted jalapeños, 1/2 cup mayonnaise, 2 tbs Greek yogurt, 1 minced garlic clove, 1 tbs fresh lime juice, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1 tsp olive oil. Purée until smooth and creamy. Taste and adjust seasoning or heat; thin with 1–2 tsp water or additional lime juice if necessary. Chill until ready to serve.
Grapefruit Supreme & Garnish
- 9
Supreme grapefruit
Use a sharp knife to cut away both ends of the additional grapefruit, then slice off the peel and pith following the curve of the fruit. Working over a bowl to catch juices, hold the fruit and cut along each membrane to release individual segments (supremes). Reserve any collected juice for the slaw dressing if needed.
- 10
Plate and finish
To assemble: spoon a bed of cucumber citrus slaw onto each plate. Place a grilled fish fillet on top. Dot or smear 1–2 tbs roasted jalapeño aioli alongside or across the fish. Arrange 4–6 grapefruit supremes over or beside the fish. Drizzle 1 tsp finishing extra-virgin olive oil over the grapefruit, sprinkle flaky sea salt lightly, and garnish with microgreens or cilantro sprigs. Serve immediately.