ein Teller mit Zackenbarsch-Crudo auf dünnen Blutorangenscheiben, garniert mit Fenchel, Peperoni und Dill

Grouper Crudo

25 minutes

Leicht

4 people

The fine, delicate texture of our land-based farmed grouper truly shines in this crudo. The sweet-tart freshness of blood orange meets aromatic marinated fennel, bringing lightness and vibrant acidity to the plate. A dish built on just a few ingredients and, precisely because of that, impresses with its balance, product quality, and precise knife work.

Ingredients

  • 2 GOOD GROUPER Loins
  • 2 blood oranges
  • 1 fennel bulb
  • 2 bell peppers, red and yellow, deseeded
  • 1 tbsp extra virgin olive oil
  • Freshly ground black pepper
  • A little salt for marinating
  • Dill sprigs for garnish
  • A pinch of salt flakes per plate

Also great with

  • Hamachi Yellowtail Kingfish Fillet
  • GOOD GROUPER Fillet
Stefan Kutucu Art Director

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

  1. Cut the 2 grouper loins into fine, even thin slices and refrigerate until serving.
  2. Halve the fennel bulb lengthwise, remove the core, and then cut it into very fine strips. Toss with the juice of one blood orange, a little salt, and freshly ground pepper, and let it sit for about 15 minutes so the fennel softens and develops its aroma.
  3. Carefully peel the second blood orange: To do this, cut a thin slice off the top and bottom so the fruit stands securely. Using a sharp knife, cut from top to bottom along the curve, completely removing the peel, including the white pith. This way, the fruit is cleanly "filleted" and remains free of bitter substances. Then, slice the peeled orange into thin rounds.
  4. Arrange the blood orange slices flat on the plates. Loosely place the grouper in the center and arrange the marinated fennel on top and around it. Drizzle the resulting fennel juice evenly over it and finish with 1 tablespoon of olive oil.
  5. Finally, garnish with dill sprigs, finely sliced pepperoni rings, and freshly ground pepper. Season with salt flakes just before serving.

Tip: Grouper fillets are easiest to slice when slightly frozen, allowing for clean, precise cuts and beautifully even slices.

Stefan Kutucu Art Director

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Fits perfectly with:

GOOD GROUPER Zackenbarsch Loin Portion auf einem Teller liegend von oben fotografiert

Fits perfectly with:

GOOD GROUPER loin

from our own farm, with skin | 150 g

CHF 19.99*

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