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January 2019

Barbecue Recipes

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Finnish Rye Bread

Finnish Rye Bread Recipe
1 1/2 c Beer, buttermilk, milk, or potato water (water reserved from cooking potatoes) 2 tb Butter or...

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Grilled Fish with Winter Root Slaw Recipe

Grilled Fish with Winter Root Slaw recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Fish with Winter Root Slaw recipe  PDF



2 small sea bass, cleaned, gutted and scaled
Salt and pepper 1/4 cup olive oil
1/2 cup each julienned carrot,
parsnips and celery root 1/4 cup walnuts, toasted and roughly chopped
3 tablespoons chervil leaves, plus e tra sprigs for garnish
2 tablespoons champagne vinegar
1 teaspoon walnut oil


Light grill or pre heat broiler. 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 julienned 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.

Grilled Fish with Winter Root Slaw recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
172 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Grilled Fish with Winter Root Slaw recipe  PDF   Barbecue recipes RSS   Thumsb up

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Stuffed Leg Of Lamb
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5 pound boneless leg of lamb Smashed peeled garlic 2 teaspoons chopped fresh rosemary Stuffing (see recipe above) 1/4 cup red wine 3/4 cup brown stock or beef broth 1 pound peeled, seeded and chopped tomatoes 1 tablespoon slivered pitted olives Chopped parsley Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely sprinkle meat with rosemary. Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce. Discard fat in roasting...

Cooking Magazines: Stuffing Recipes » January 2019   Stuffing recipes RSS   Thumsb up

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