Snapper with Pink Grapefruit and Mint Rice Salad

Serves 4

Ingredients

4 fillets of snapper - about 150gms each
175g brown rice - cooked
2 pink grapefruit, segmented and juice kept
2 red capsicums - finely chopped
2 tbsp olive oil
Large handful of chopped parsley
Large handful of chopped mint
Ground pepper to taste

Method 

• Place snapper on oiled oven proof dish and grill until cooked
• Mix brown rice with grapefruit segments, grapefruit juice, pepper, parsley and mint
• Add ground pepper to taste
• Place snapper fillets on plate, add left over oil to rice and mix well
• Divide rice between plates and serve immediately

Recipe + image: Jo Beer, www.revitalise.com.au

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