BabyBites

Recipe: No Cook Whitefish

By Jessica Alfreds, owner Jessica Alfreds Homemade

This time of year I am looking for ways to feed my family a healthy and delicious meal, without turning on the oven! This recipe is just what I want on a warm summer day…a delicate whitefish with fresh citrus flavors, topped with a seasonal green salad.

• Ingredients:
  • 1 ½ pounds of fresh sushi-grade whitefish, sliced as thin as possible horizontally (like a carpaccio)
  • 2 sticks of fresh lemongrass, very finely sliced, using only the tender parts
  • The juice of two red grapefruits (grapefruit segments reserved for the salad)
  • Kosher salt and freshly ground black pepper
  • 2 tsp grated fresh ginger
  • Olive oil
  • Juice and zest of one lime
  • 8 cups of seasonal salad greens
  • One small bulb of fennel, thinly sliced (tops of the fennel reserved for garnish)

1. Place your thin sliced whitefish on a platter large enough to hold all of it in a single layer.
2. Combine in a bowl the sliced lemongrass, red grapefruit juice, a pinch of salt, the fresh ginger, 1/8 of a cup of olive oil, freshly ground black pepper, and the lime zest and juice. Whisk to combine. Add more olive oil if necessary to make a dressing.
3. Cover the fish with this red grapefruit dressing, and set aside.
4. Meanwhile, combine the salad greens with the sliced fennel and grapefruit segments, and season with salt and pepper.
5. Divide the whitefish among your individual plates and top with some of the green salad. Drizzle the red grapefruit dressing over everything. Garnish with the fennel tops and serve.