Serves 4

• 400 g redfish, cut very thin
• 1 pc. blood orange, juices and peel
• 1 pc. lemon, juice and peel
• Extra virgin olive oil
• Salt and pepper
• Green salad
 
Arrange the thinly sliced fish on a plate and season with salt and pepper. Grate the lemon and blood orange peel over the fish with a fine grater. Squeeze lemon and blood orange juice over the fish, drizzle the olive oil over it, then place the salad on the plate and serve.

Wine selection:
This recipe pairs well with dry rosé. You can also find your own pairings in the product search.

This recipe is from:
 

Leifur Kolbeinsson, Chef and author of the recipe