RECIPE · GIANT GROUPER · STARTER

Grouper Crudo

The delicate, crisp texture of our land-based farmed grouper really comes into its own in this crudo. Sweet-tart blood orange and aromatically marinated fennel bring lightness and precise acidity — a dish that impresses through balance, product quality and cutting technique.

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Superior Taste Award 2026

  • Serves 4

  • Difficulty: Easy

  • Prep 25 min

  • Served Raw

  • Blood Orange · Fennel

Ingredients:

  • 2 giant grouper fillets or loin portions
  • 2 blood oranges
  • 1 fennel bulb
  • 2 peppers, red and yellow, deseeded
  • 1 tbsp extra virgin olive oil
  • 1 pinch of flaky salt per plate (e.g. Murray River salt)
  • Freshly ground black pepper
  • A little salt for marinating
  • Dill sprigs for garnishing

How to cook it:

  1. Remove the skin from the grouper fillets and cut into fine, even, thin slices. Keep chilled until ready to serve.

  2. Cut the fennel bulb in half lengthways, remove the core and then cut into very fine strips. Mix with the juice of a blood orange, a pinch of salt and freshly ground pepper, and leave to stand for about 15 minutes so that the fennel softens and releases its flavor.

  3. Carefully peel the second blood orange: cut off a thin slice from both the top and bottom so that the fruit stands upright. Using a sharp knife, cut from top to bottom along the curve, completely removing the peel, including the white pith. This 'fillets' the fruit cleanly and ensures it remains free of bitter compounds. Then cut the peeled orange crosswise into thin slices.

  4. Arrange the blood orange slices flat on the plates. Place the grouper loosely in the center and arrange the marinated fennel on top and alongside it. Drizzle the fennel juice evenly over the dish and finish with a little olive oil.

  5. To finish, garnish with dill tips, finely sliced pepper rings and freshly ground pepper. Season with flaky salt just before serving.