Marinated Anchovies with Grapefruit and Pepper - Featured Recipe -
Featured Recipes

Marinated Anchovies with Grapefruit and Pepper

This is a very simple way to embellish marinated white anchovies, the Spanish variety that are cooked, vinegary, and packed in oil. Marinated anchovies are not for Caesar salads, pizzas, or tomato sauce. These little beauties are a snack unto themselves. Pairing their puckery vinegar marinade with great olive oil, ruby red grapefruit, and freshly ground black pepper enhances their intrinsic flavor. What we have learned: Although I try to direct people away from the processed, manipulated, and ultra-refined packaged foods, there are some packaged items out there, such as marinated anchovies, that merit our attention. In this age of convenience, I want to relish in the right convenience items, and here they are paired with fruit, nature’s best ready-to-eat offering!
Categories: Appetizers, Fish, Fruits, Salads, Seafood
Step 1
1 large ruby red grapefruit
16 marinated white anchovy halves
1/2 tsp freshly ground black pepper
1 tbsp extra virgin olive oil
Using a sharp paring knife, cut off the top half inch and the bottom half inch of the grapefruit. Rest the bottom of the fruit on the cutting board and cut off the pith and skin moving from top to bottom. Once you have the fruit ready to go, cup it in your hand and carefully run the knife blade between each segment, stopping at the center of the fruit, to free the segments from their skins. Do not use too much pressure when cutting; instead, let the sharpness of the knife work for you. Place the segments in a small bowl, and when all of the segments have been removed, squeeze the juice on top.

Arrange the anchovies and the grapefruit segments on a plate in an alternating pattern. Sprinkle with the freshly ground pepper and then drizzle with the olive oil. Serve immediately.


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