Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Whole colbar |
| 50 grams | Butter; melted |
| 1 \N | Handful fresh chives; snipped |
| 100 grams | Mange tout; sliced into strips |
| 1 large | Carrot; peeled and |
| \N \N | ; julienned |
| ½ \N | Orange; juice of |
| 1 tablespoon | Olive oil |
| \N \N | 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; ½ Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.