Grilled Fish With Winter Root Slaw
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 2
 

Ingredients:

2 small sea bass -- cleaned, gutted and scaled
1 teaspoon salt and pepper
1/4 cup olive oil
1/2 cup carrot -- julienne
1/2 cup parsnips and celery root
1/4 cup walnuts -- toasted and roughly
3 tablespoons chervil leaves -- plus extra sprigs for garnish
2 tablespoons champagne vinegar
1 teaspoon walnut oil
 

Preparation:

Light grill or pre-heat grill. Cut a long slit in flesh of sea bass on either side of fish. Season each slit with salt, pepper and 1 tablespoon oil. In a bowl toss together julienne vegetables, walnuts, chervil leaves, vinegar and walnut oil; season to taste. Grill fish for 5 minutes, moving them around a few times to keep from sticking. Fillet fish: Starting at top, insert your knife at top fin. Meat should separate easily from bones as you work your way down the fish. Mound generous portion of slaw on 2 dinner plates and set 2 fillets on top of each; Garnish with chervil sprigs.