Whole Grilled Colbar with Zingy Salad Recipe

Free Recipe Whole Grilled Colbar with Zingy Salad

Recipe Type: R Recipes

Recipe Preparation:

Cooking Ingredients for Whole Grilled Colbar with Zingy Salad Recipe

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

Whole Grilled Colbar with Zingy Salad Preparation

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.

Cooking Temperature:

Recipe Serves: 2

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