Grilled Fish with Winter Root Slaw
Yield
servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
sea bass
cleaned, gutted and scaled |
* |
| 1 | x |
salt and black pepper
|
*
|
| ¼ | cup |
olive oil
|
|
| ½ | cup |
carrots
julienned |
|
| ½ | cup |
parsnips
julienned |
*
|
| ½ | cup |
celeriac root
julienned |
*
|
| ¼ | cup |
walnuts
toasted, coarsely chopped |
|
| 3 | tablespoons |
chervil
leaves, plus sprigs for garnish |
|
| 2 | tablespoons |
champagne vinegar
|
* |
| 1 | teaspoon |
walnut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
sea bass
cleaned, gutted and scaled |
* |
| 1 | x |
salt and black pepper
|
*
|
| 59 | ml |
olive oil
|
|
| 118 | ml |
carrots
julienned |
|
| 118 | ml |
parsnips
julienned |
*
|
| 118 | ml |
celeriac root
julienned |
*
|
| 59 | ml |
walnuts
toasted, coarsely chopped |
|
| 45 | ml |
chervil
leaves, plus sprigs for garnish |
|
| 3E+1 | ml |
champagne vinegar
|
* |
| 5 | ml |
walnut oil
|
|
Directions
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.
