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. |
