Recipe Servings: 4 portionsRecipe Preparation Time: 20 minutesRecipe Cook Time: 18 minutes
4 6 oz filets of Gulf Caught Corvina, or other sea bass style fishLucini® Premium Select Extra Virgin Olive Oil®
Sea Salt and Fresh Ground PepperCelery Root Slaw
1 celery root, peeled and julienned1 ½ green apples julienned, soaked in juice from 6 lemons½ fennel, julienned½ small red pepper, julienne½ cup chiffonade mint½ cup chopped parsley1 tbsp dried orange peel1 tbsp ground fennel1/8 cup Lucini® Delicate Lemon Extra Virgin Olive Oil®
Salt and pepper to tasteGarnish
Chopped Marcona AlmondsFresh ParsleyLucini® Delicate Lemon Extra Virgin Olive Oil®
Fresh lemon wedges, to serve
Mix all of the ingredients for the slaw and season with salt and pepper to taste. Set aside.Heat grill to medium-high and lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with extra virgin olive oil. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with more extra virgin olive oil before serving.Top fish with slaw and garnish with almonds, fresh parsley and Delicate Lemon Extra Virgin Olive Oil. Serve immediately with fresh lemon wedges.- Courtesy of Chef Julie FransA fresh slaw goes beautifully on top of fresh, white fish. Keep it simple and focus on the flavors of the ingredients, making sure the slaw won't diminish the flavor of the fish. Use Lucini® Delicate Lemon Extra Virgin Olive Oil to moisten and enhance the slaw, giving it a burst of flavor, richness, and depth.