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Suggest a better descriptionLight grill or pre-heat 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 MC-Recipe Digest V1 #277 Date: Mon, 04 Nov 1996 09:07:15 -0500 From: Rowaan
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 164 | ||
Calories from Fat: 162 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.9mg | 5 % | |
Potassium 0.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 164
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