90 g baby spinach
3 slices of orange
120 g Hiramasa kingfish
5 ml soy sauce
5 ml fresh lemon juice
2 ml 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