Recipe - Parrotfish Marinated With Citrus Served With Crab Salad

2 Parrotfish Fillets; (or
substitute Red
; Snapper)

MARINADE
1 Lime; (zest)
1 Orange; (zest)
2 Limes; (juice)
2 Oranges; (juice)
1 Glass Dry White Wine
2 tablespoon White Wine Vinegar
150 ml Olive Oil; (or alternatively
; equal quantities of
; olive oil and
; walnut oil)
2 Shallots; (finely chopped)
1 teaspoon Sea Salt
1 Clove Garlic; ( cut or sliced up )

SALAD
50 g Crab Meat per person
Mixed Salad Leaves

POTATO GARNISH
1 Sweet Potato; (grated)
Olive Oil

Marinade

1. Mix and marinade the two parrotfish for two hours.

2. Serve with Crab Salad.

Potato Garnish

3. Place a thin layer of potato with oil in a ring or small frying pan to
make a cake.

To Arrange

4. Place the potato on top of the salad and put the crab on top. Serve with
two small fillets of marinated parrotfish and a little of the dressing.

Converted by MC_Buster.

NOTES : Chef:Paul Heathcote

Converted by MM_Buster v2.0l.