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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)
----------------------------------------------
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


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