90g baby spinach
3 slices of orange
120g Hiramasa kingfish
5mL soy sauce
5mL fresh lemon juice
2mL fresh orange juice
Combine and whisk soy sauce, fresh orange and lemon juice. Pour over kingfish and refrigerate for 4-6 hours.
Boil baby spinach.
Pre-heat char grill to a medium heat. Remove kingfish from marinade and pat dry.
Grill, turning once until golden, roughly 1-2 minutes per side.
Slice kingfish and set aside.
Dress spinach with lemon juice.
Place baby spinach on a plate, top with sliced kingfish and orange slices. Drizzle with olive oil.
Recipe provided by La Capannina