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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sea Bass with Fennel Slaw

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
  • 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
  • 4 4 - 5  ounces  fresh or frozen sea bass or grouper fillets, cut 3/4 to 1 inch thick
  • 1  teaspoon  fennel seeds, crushed
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  •  Fresh fennel tops (optional)
Directions For slaw::

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 213,
  • Fat, total (g) 6,
  • chol. (mg) 58,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • fiber (g) 24,
  • pro. (g) 28,
  • sodium (mg) 557,
  • Percent Daily Values are based on a 2,000 calorie diet

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