Kingfish crudo with grapefruit & pepper vinaigrette

Recipe: Jo Pearson Photo: Kieran Scott Serves: 6

■ 2 red-fleshed grapefruit (or use regular grapefruit)

■ 300g boned kingfish fillet, skin and bloodline removed, sliced 3mm

■ 60ml extra virgin olive oil

■ 1 tsp flaky sea salt

■ 1 tsp freshly ground black pepper

■ Micro herbs to garnish

Arrange the kingfish on serving plates in a single layer.

Peel the grapefruit and remove the pith. Cut out the segments (reserve any juice) and arrange over the kingfish.

Squeeze the grapefruit juice from the empty skins into a bowl, then add the oil, salt and pepper.

Whisk to combine, then drizzle this dressing over the fish and grapefruit, and garnish with micro herbs.