Recipe: Whole Grilled Colbar with Zingy Salad

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Categories: Ready stead, Emp

Yield: 2 servings

      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

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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