| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ready stead, Emp | 2 | servings | ||
INGREDIENTS
| 2 | Whole colbar | |
| 50 | g | Butter; melted |
| 1 | Handful fresh chives; snipped | |
| 100 | g | Mange tout; sliced into strips |
| 1 | lg | Carrot; peeled and |
| ; julienned | ||
| 1/2 | Orange; juice of | |
| 1 | tb | Olive oil |
| Salt & pepper |
INSTRUCTIONS
Preheat the grill. 1 Trim the fish and remove the skin using a towel to help grip it. Make a slit down either side of the back bone. 2 Break the bone in four places. Season and place on a baking tray. Pour the melted butter over the fish and grill for 5-6 minutes. Cool a little and remove the back bone. Mix the chives with the melted butter from the tray. 3 For the Salad: Mix the mange tout, carrot, orange juice and olive oil together in a bowl. 4 Serve each fish on a plate drizzled with the chive butter and topped with the salad. Converted by MC_Buster. Per serving: 270 Calories (kcal); 27g Total Fat; (87% calories from fat); 1g Protein; 8g Carbohydrate; 55mg Cholesterol; 219mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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