Published : June 09, 2017
Serves 4
4 fillets of snapper - about 150gms each
175g brown rice - cooked
2 pink grapefruit, segmented and juice kept
2 red capsicums - finely chopped
2 tbsp olive oil
Large handful of chopped parsley
Large handful of chopped mint
Ground pepper to taste
Recipe + image: Jo Beer, www.revitalise.com.au
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