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Sea Bass with Fennel Slaw

This heart-healthy fish dinner owes its sensational flavor to a double dose of fennel--fresh strips in the slaw and seeds in the coating for the fish.

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

Sea Bass with Fennel Slaw

Directions

  1. 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)

  • Per serving:
  • 213 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 58 mg chol.,
  • 557 mg sodium,
  • 10 g carb.,
  • 24 g fiber,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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