2 nice size fillets of yellow tail, skin on and pin boned
200g concassed tomatoes
1 onion diced
1 clove garlic chopped
1/2 tsp of cayenne pepper
1 tsp brown sugar
1 tsp balsamic
1 bulb of fennel sliced on the mandoline
4 radishes sliced on the mandoline
20g fennel tops
2 grape fruit
350ml Light Olive oil
1 tsp dijon mustard
Dried tomatoes for garnish (see tart recipe)
For the chutney,
Soften the onions and garlic in a pan. Add tomatoes, cayenne and sugar. Cook out for 5 mins then deglaze with balsamic. Season with salt and pepper, finish with herbs.
For the salad,
Take one grapefruit and one orange, grate the zest into a food processor and squeese in the juice. Add the mustard and blend together. Now emulsify in the oil until nice and glossy. Take the other grapefruit and orange, peel off the skin and cut out the segments. Put to one side.
Marinade the fennel and radish in the dressing with some chopped fennel tops, salt and pepper.
For the fish, season the skin and allow to rest for 5 minutes. The salt will draw out any moisture. Wipe it clean. Season the fish with salt and pepper. In a cold non stick pan put some oil, place the fish skin side down into the pan and turn onto a medium heat. Keep some pressure on the fish to stop it from bowing. Once the flesh starts to turn pale, add a knob of butter and baste the fish in the butter, turn the fish over and baste for a further 30 seconds. Remove from the pan. Plate with the chutney, the salad, dried tomatoes and finish with the dressing.