| 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.
A Message from our Provider:
“Lust and selfishness do not equal love”