Grilled Fish with Winter Root Slaw - Just Fish/Seafood Recipes

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Grilled Fish with Winter Root Slaw

2 sm Sea bass, cleaned, gutted and scaled
Salt and pepper
1/4 c Olive oil
1/2 c Each julienned carrot, parsnips and celery root
1/4 c Walnuts, toasted and roughly chopped
3 tb Chervil leaves, plus extra sprigs for garnish
2 tb Champagne vinegar
1 ts Walnut oil

Light grill or pre-heat broiler. Cut a long slit in flesh of sea bass on either side of fish. Season each slit with salt, pepper and 1 tablespoon oil. In a bowl toss together julienned vegetables, walnuts, chervil leaves, vinegar and walnut oil; season to taste. Grill fish for 5 minutes, moving them around a few times to keep from sticking. Fillet fish: Starting at top, insert your knife at top fin. Meat should separate easily from bones as you work your way down the fish. Mound generous portion of slaw on 2 dinner plates and set 2 fillets on top of each; garnish with chervil sprigs.

Yield: 2 serving