Recipe for Parrotfish Marinated with Citrus Served with Crab Salad

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Yield:

4 servings

Ingredients:

Amount	Ingredient
2 x	Parrotfish Fillets, (or substitute Red Snapper)
	----------------- MARINADE ----------------
1 x	Lime, (zest)
1 x	Orange, (zest)
2 x	Limes, (juice)
2 x	Oranges, (juice)
1 x	Glass Dry White Wine
2 tbl	White Wine Vinegar
150 ml	Olive Oil, (or alternatively equal quantities of olive oil and walnut oil)
2 x	Shallots, (finely chopped)
1 tsp	Sea Salt
1 x	Clove Garlic, (sliced)
	----------------- SALAD ----------------
50 gm	Crab Meat per person
	Mixed Salad Leaves
	----------------- POTATO GARNISH ----------------
1 x	Sweet Potato, (grated)

Instructions:

Instructions: 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.

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