From net to pan, this is a super quick and very delicious way to have your catch. I shared this with two friends and there was plenty to go around. The fat from the grass fed butter will give you a melt-in-your-mouth feel with the soft, delicate fish. You can use other citrus fruits for this recipe, but I like the bitter-sweet touch of a ruby red grapefruit: it also looks real pretty alongside the green tones of the kale and pistachio nuts. If you are getting your fish from a store, make sure the gills are bright red, the fish smells of the sea, and the eyes are crystal clear (usually telltale indicators of freshness). As I said in part 1 of Fishing with PTJ, I only eat sustainably caught fish so the best way to do that is catch your own!
Grilled Bream with Tuscan Kale, Grapefruit, and Pistachio.
You will need:
a fresh whole Bream, scaled and gutted
a bunch of Tuscan Kale
a handful of shelled pistachio nuts, toasted and crushed into small pieces
1 ruby red grapefruit
half a bunch of parsley
3 cloves of garlic, sliced and skins removed
butter for sauteeing (grass fed is better)
salt and pepper
extra virgin olive oil
Half the grapefruit and slice one half up to stuff into the fish’s cavity along with the parsley. Heat up the bbq and rub the grill with coconut oil to reduce the risk of the fish sticking to the griddle. Cook the fish on the grill – each side will take around 15 mins on a low to medium heat.
Wash the kale and cut into 2″ pieces. In a frying pan, melt a generous knob of butter and throw in the garlic to sautee for 30 seconds. Next add the kale to the pan and sautee until the kale starts to look tender. when the fish is almost fully cook, transfer it onto the bed of kale in the frying pan. Season, scatter with pistachio nuts as well as the remaining half of grapefruit (cut into segments), and serve with 2 knobs of butter melting on the fish. Serve straight from the pan, and is best eaten with fingers! I also like to drizzle a little extra virgin olive oil onto my plate of fish to add a pepperiness.