Griddled red snapper with grapefruit-thyme mojo

  • 4 skinless red snapper fillets, about 225g each
  • 2 tbsp. canola oil
  • 1 tsp. salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 grapefruit, sliced, for garnish
  • For the grapefruit-thyme mojo
  • 60 ml olive oil
  • 8 cloves roasted garlic (about 30g)
  • 60 ml freshly squeezed grapefruit juice
  • 60 ml freshly squeezed orange juice
  • 10g grapefruit essence
  • 1 tsp. honey
  • 2 chilli peppers(preferably serrano), coarsely chopped (about 25g)
  • 5g fresh thyme leaves, chopped
  • 1/4 tsp. salt
Heat your grill to high. Brush the fish with oil and season both sides of the fish with the salt and pepper. Place the fish on the grill, and grill for 3 to 4 minutes or until golden brown and slightly charred. Turn the fish over and continue grilling, for 3 to 4 minutes for medium doneness. Remove the fish from the grill and let rest 5 minutes. Drizzle mojo over snapper and serve with grapefruit slices on the side.

For the grapefruit-thyme mojo:

Combine all of the ingredients in a blender and blend until smooth.

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