Sea Bass with Fennel Slaw

Makes: 4 servings
Prep 40 mins
Chill 2 hrs to 24 hrs
Grill 4 mins to 6 minsper 1/2-inch thickness of fish

Ingredients
3 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon-style mustard
1/8 teaspoon salt
dash ground black pepper
3 fennel bulbs, thinly sliced and cut into thin strips (about 4 cups)
1 cup coarsely shredded carrot [227 g]
4 4 - 5 ounces fresh or frozen sea bass or grouper fillets, cut 3/4 to 1 inch thick [up to 560 g]
1 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh fennel tops (optional)
Directions

1. For slaw:: In a screw-top jar, combine vinegar, oil, tarragon, mustard, the 1/8 teaspoon salt, and the dash black pepper. Cover and shake well. Set aside 1 tablespoon of the vinegar mixture; cover and chill until serving time. In a large bowl, combine fennel strips and carrot. Pour the remaining vinegar mixture over fennel mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.

2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. In a small bowl, stir together crushed fennel seeds, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper; sprinkle evenly over both sides of each fish fillet.

3. Place fish in a well-greased grill basket or in a greased grill wok. For a charcoal grill, place grill basket or grill wok on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning basket once or carefully turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in well-greased grill basket or in greased grill wok. Place grill basket or grill wok on grill rack over heat. Cover and grill as above.)

4. Drizzle the reserved 1 tablespoon vinegar mixture over grilled fish. Serve fish with slaw. If desired, garnish with fennel tops.

Nutrition Facts (Sea Bass with Fennel Slaw)
Servings Per Recipe 4,
Calories 213,
Fat, total (gm) 6,
Cholesterol (mg) 58,
Sat. fat (gm) 1,
Carbohydrate (gm) 10,
Dietary Fiber, total (gm) 24,
Protein (gm) 28,
Sodium (mg) 557,
Percent Daily Values are based on a 2,000 calorie diet
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