CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Emp, Ready stead | 2 | Servings |
INGREDIENTS
2 | Whole colbar | |
50 | g | Butter, melted |
1 | Handful fresh chives | |
snipped | ||
100 | g | Mange tout, sliced into |
strips | ||
1 | Carrot, peeled and | |
julienned | ||
1/2 | Orange, juice of | |
1 | T | Olive oil |
Salt & pepper | ||
5 1/2 | t, 0 Other Carbohydrates |
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; Converted by MM_Buster v2.0n.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”
Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 239
Total Fat: 27.2g
Cholesterol: 53.8mg
Sodium: 27.9mg
Potassium: 164.3mg
Carbohydrates: 5.7g
Fiber: 1.1g
Sugar: 3.5g
Protein: <1g