Marinated Broadbill with Shaved Fennel, Picked Crab and Pomelo Dressing

By Simon Wright

Marinated Broadbill with Shaved Fennel, Picked Crab and Pomelo Dressing recipe, brought to you by MiNDFOOD.

500g broadbill loin, fully cleaned of skin and sinews

2 pomelos (or 3 large ruby grapefruits)

1 tbsp chardonnay vinegar

½ lemon, juice

1 tsp sugar

2 tbsp olive oil

1 large fennel bulb

sea salt, to season

½ lemon, juice (extra)

2 tbsp olive oil (extra)

pinch of salt

150g crab

3 tbsp chopped chives, to garnish

fennel sprigs (from bulb), to garnish

1 Roll broadbill tightly in plastic wrap and place in the fridge for 3 hours.

2 To make the pomelo dressing, segment the pomelos (or grapefruits) and cut segments into small pieces. Do this over a bowl to catch all the juice.

3 To the pomelo segments and juice add vinegar, lemon juice, sugar and oil. Mix well and set aside.

4 Remove outer leaves from fennel and trim the base and tops, reserving the sprigs.

5 Using a sharp peeler, shave the fennel into thin slices and place in iced water.

6 To serve, remove plastic wrap from broadbill and cut into very thin slices. Arrange slices on 6 plates. Season each slice with a pinch of sea salt, spoon over pomelo dressing and allow to marinate for a few minutes.

7 Drain fennel and mix with lemon juice (extra), oil (extra), a pinch of salt and the crab, then scatter over broadbill. Garnish with chives and fennel sprigs.


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