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Martin Bosley's recipe of the week


Martin says: 

I like to use firm white-fleshed fish, such as blue code or snapper, for this refreshingly light salad.”


450g white fish fillets, skinned and boned
juice of 2 limes
1 small red onion, finely chopped
1 tbsp finely chopped chives
1 tbsp finely chopped coriander leaves

Pickled Rock Melon:
½ rock melon, peeled and seeded
3 tbsp white wine vinegar
2 tbsp sugar

Pine Nut Vinaigrette: (makes 1 cup)
1 red capsicum, deseeded and finely copped
1 small cucumber, peeled and finely sliced
1 small ref onion, finely chopped
2 cloves garlic, finely chopped
1 tsp Dijon mustard
3 tbsp pinenuts, lightly toasted
zest and juice of 1 orange
2 tbsp olive oil
salt and freshly ground pepper


To prepare the ceviche, slice the fish thinly into five-millimetre pieces and mix with the other ingredients. Marinate for no more than 45 minutes.
To pickle the rock melon, place the melon cut side sown on a chopping board and slice it into three-millimetre half-moon shapes. Place these into a deep container. In a small saucepan bring the vinegar and sugar to a lazy simmer and cook for two minutes, until the sugar is dissolved. Remove from the heat and cool. Pour the syrup over the melon 30 minutes before serving.
To make the vinaigrette, combine the capsicum, cucumber, red onion, garlic and mustard in a small bowl. Stir in the pinenuts with the orange zest and juice  and whisk in the olive oil. Season with salt and pepper. 

To serve:
Place a pile of marinated fish in the centre of a plate and arrange the pickled melon on top. Drizzle the pine nut vinaigrette over the fish and serve immediately. Garnish with small salad leaves or picked herbs.