Title: Whole Grilled Colbar with Zingy Salad
Categories: Ready stead, Emp
Yield: 2 servings

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

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.