Grapefruit, Avocado, Arugula Salad with Pan Seared Fish

by Cookie with 7 comments
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Grapefruit, Avocado, Arugula Salad | Cookie-Loves.com

I’m forever on the quest for The Perfect Bite. This elusive experience is that perfect single bite of a dish that allows you to experience every flavor, texture, sensation available in that dish in one perfect mouthful.  It is the essence of the dish summed up and experienced all at once. As a cook, I think of it the *right* way to eat anything I make. Everything makes more sense in a flavor symphony than as separate notes all by their lonesome!

Grapefruit, Avocado, Arugula Salad | Cookie-Loves.com

Yesterday, I went to 303 Bar & Grill in Oak Cliff and had an AWESOME salmon salad on arugula that I couldn’t stop thinking about. So today, I decided to make my own version with what I had at home. I think I stumbled on a really amazing flavor and texture combination with this salad — Cold, sweet grapefruit pushes against creamy cool avocado. Spicy, pungent arugula cuts in for a dance. Warm, slightly spicy freshly pan seared fish brings the heat and slight crunch to table. It’s like a rollercoaster through every flavor, temp, texture you could want!

A few key tips for you guys:

  • Here is how you cut out the pretty horizontal slices of citrus
  • Would also be fine to do wedges this way
  • I used almond flour for the fish to keep it low carb/gluten free
  • In order to cook fish in a non-stick pan, heat it up til almost smoking and place the fish in the pan. The first side is done when it comes up easily without sticking. Flip and repeat on the other side. Add a 1/4 cup of water into the hot pan and cover with a lid to steam and finish cooking through faster.
  • This would be AWESOME with salmon, but I only had tilapia at the house
Grapefruit, Avocado, Arugula Salad with Pan Seared Fish
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Serves: 2
 

Ingredients
The Salad
  • 1 bunch arugula or baby arugula – make sure it is spicy!
  • 1 large avocado
  • 1 ruby red grapefruit chilled (an orange will work too)
  • 1 TB flax seeds
The Dressing (my go-to)
  • ½ cup apple cider vinegar
  • ¼ olive oil
  • 2 TB honey
  • 1 TB miso
  • ¼ tsp black pepper
The Fish
  • ½ cup almond flour
  • 1 TB cajun seasoning
  • ¼ tsp salt
  • 2 filets of tilapia (If using Salmon, omit the flour)
  • 1 egg

Instructions
  1. Place almond flour & cajun seasoning on a plate and mix around
  2. Break an egg in a bowl and mix. Dredge the fish filet through the egg and cover both sides with the cajun seasoning/flour mixture. Shake off the excess and set aside.
  3. Wash and spin dry the arugula and place it in a large bowl.
  4. Put all the dressing ingredients in a jar with a sealed lid and shake to combine. Pour about ¼ cup on the arugula, add flax seeds, and toss to cover.
  5. Place the arugula on the serving plate.
  6. Cut the grapefruit into wheels or sections. Cut the avocado into slices. Place alternately in a circle on top of the arugula. Drizzle a little more dressing on top.
  7. Heat a stainless steel pan to high with about 1-2 TB of olive oil. Once it is almost smoking, place the filet in the pan. Cook about 3 min or until it lifts EASILY off the pan. If it still sticks, wait.
  8. Flip over and cook another 2 minutes uncovered.
  9. Put about ¼ cup water in the pan and cover to steam cook the fish through.
  10. Place fish on top of salad and dig in to make your perfect bite!

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