Scabbardfish looks like an intimidating fish but it’s flesh is white and sweet and delicate, the skin crisps up nicely, and together it pairs beautifully with a variety of winter citrus bitter greens and herbs for this delicious appetizer or light lunch
Portion the citrus and prepare the salad ingredients. Reserve any excess juice from the citrus.
Combine 3 parts olive oil with 1 part sour orange juice juice, a teaspoon of Dijon mustard and season to taste with salt and pepper.
Clean the long fish fillets and cut each portion into 3 pieces of fish. Season well with salt.
Combine flour and corn flour together, season with salt and gently dredge the fish fillets.
Sear in a hot pan for 2 minutes on the skin side and 1 minute on the flesh side.
Quickly dress your salad and plate the fish immediately.
Garnish with more herbs and orange zest.
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