Crispy hake with grapefruit salad
- Gluten Free
- Lactose Free
- Energy Kcal 241
- Carbohydrates g 11
- of which sugars g 5.6
- Protein g 17.4
- Fats g 14.2
- of which saturated fat g 2.05
- Fiber g 2.7
- Cholesterol mg 49
- Sodium mg 473
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Serving: 3
PRESENTATION
Crispy hake with grapefruit salad is a delightful mash-up of modern Italian cuisine. Really good stuff, for real. It’s all about freshness, speed, and that tangy little surprise. You’ve got those crispy hake fillets, right? They're coated in quinoa—so, so clever. Quinoa isn’t just for salads anymore. Using it here adds a cool crunch and a bit of nutrition, which, let's be honest, totally fits with the Italian love for smart, healthy ingredients. Plus, the fish stays tender inside. Really, it is satisfying.
What really makes this dish pop is pairing it with a grapefruit salad. Bright and juicy—it wakes up your taste buds every time. And the Taggiasca olives? They bring an intense, slightly salty twist, balancing the hake's gentle flavor. Plus, there's this hint of a citrus salad vibe, so it feels super light and refreshing. I mean, it’s like eating on a sunny terrace in Liguria. Very new-school Italian.
If you’re into pan-fried hake or other crispy fish recipes, this is your thing. Pretty simple to put together. It feels fancy yet it’s super easy. You know, one of those easy fish recipes you can make even when you’re in a rush. And look, it still tastes like it came from a modern Italian spot. The mix of flavors keeps things interesting: you've got the bitterness from pink grapefruit, the salty olives, and that golden quinoa crunch. A splash of lemon zest and a drizzle of good olive oil tie it all together with a classic Italian touch. And, here’s the thing, those fresh herbs on top? They make everything pop.
Folks who enjoy healthy seafood or are looking for gluten-free fish recipes will find this fits the bill. Which is great. But truthfully, it’s just a fun, good-for-you meal that doesn’t feel like a compromise. It’s the kind of dish that feels special, even on a busy weeknight. Seriously, you can't go wrong.
- INGREDIENTS
- Hake fillets 0.66 lb (300 g)
- Pink grapefruits 10.6 oz (300 g)
- Quinoa 0.15 cup (25 g)
- Taggiasca olives 2.1 oz (60 g) - pitted
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Crispy hake with grapefruit salad
To prepare the crispy hake with grapefruit salad, rinse the quinoa under running water, then toast it in a non-stick pan 1 and scald it over low heat for 4-5 minutes, stirring occasionally until it becomes golden; set it aside 2. On a baking sheet, pour some oil and place the hake fillets 3,
pepper and salt them 4 and finally pour the previously toasted quinoa over each hake fillet 5. Bake in a preheated static oven at 392°F for 20 minutes 6.
While the hake fillets are baking in the oven, focus on the grapefruit salad. To start, you will need to peel the grapefruit raw. So cut the caps 7, then the rest of the peel being careful to also remove the white part 8. With a sharp knife with a smooth blade, extract the pulp into segments, following the veins of the skin 9
When you are finished, gather the segments in a bowl and add the black olives 10, then season with salt and pepper and mix everything 11. Finally, move on to the composition: on a serving plate, arrange some grapefruit and Taggiasca olive salad 12
and then place the fillets 13. Garnish with a splash of raw oil to your pleasure 14 here is your crispy hake with grapefruit salad: enjoy your meal 15!