Open Fire Murray Cod with Charred Citrus Salsa

David Mann


  • Limes
  • Oranges
  • Lemon
  • Lime, Orange & Grapefruit segments
  • Murray Cod
  • Wild weeds & herbs (can be found at your local market)
  • Salt
  • Olive Oil


  1. Season your Murray Cod fillet with Salt and Olive Oil and place skin side down on the grill. Most of the cooking will be done on the skin side.
  2. Cut your lemon, Orange and Lime in half and then place them flesh side down on the grill as well. Once the flesh is charred, juice the citrus fruits for the dressing into a bowl and combine well with some olive oil.
  3. Now in a sive, place some lime, orange & Grapefruit segments and then put them directly onto the coals to char them up for the salad.
  4. Time to plate – in the centre place your charred citrus, fish on top, dress your herbs and weeds with the dressing and place on top of the fish. Ready to serve!
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