Serves 4<\/p>\n\n\n\n
1. Finely chop the Alaska Pollock fillets into bite-sized chunks. Place each portion into a bowl or a plate (per person).<\/p><\/div><\/div><\/div>
2. Cut 3 Florida Grapefruit in halves and squeeze the juice over each plate.<\/p><\/div><\/div><\/div>
3. Place the remaining grapefruit onto a chopping board to remove the skin using a sharp knife. Half then quarter the grapefruit into wedges. This will make taking off the skin easier to achieve. Place the wedges onto each plate.<\/p><\/div><\/div><\/div>
4. Scatter the chopped onion and apple over each plate and finish with a squeeze of lime juice, olive oil, salt, and black pepper to taste.<\/p><\/div><\/div><\/div>
5. Garnish with micro-herbs. Serve on its own or with tortilla chips or bread.<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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