Recipe - Grilled Fish With Pineapple-Cilantro Sauce

2 small Sea bass,; cleaned, gutted
and scaled
Salt and pepper
One fourth cup Olive oil
One half cup Each julienned carrot,
parsnips and celery root
One fourth cup Walnuts,; toasted and
roughly chopped
3 tablespoon Chervil leaves,; plus extra
sprigs for garnish
2 tablespoon Champagne vinegar
1 teaspoon Walnut oil

Light grill or preheat 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.

Yield: 2 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE084

Posted to MCRecipe Digest V1 #277

Date: Mon, 04 Nov 1996 09:07:15 0500

From: Rowaan rowaan@ix.netcom.com