Whole Grilled Fish with Grilled Lime and Heirloom Carrot Salad
- serves NULL
1 whole fresh fish, 1-1.5 lbs.
1 lime, halved
sea salt and cracked black pepper
olive oilHeirloom Carrot Salad
3 heirloom carrots, peeled and ribboned (with a peeler)
1 oz fresh chervil
1 oz rice wine vinegar
1 oz mirin
sea salt and fresh black pepper
1. Score the fish on both sides and then rub with some olive oil. Then generously season the fish with salt and pepper. Preheat your grill to a medium-high heat. Place the fish on the grill for about 7-8 minutes per side or until the skin is crispy. Place the halved limes on the grill until they are nicely caramelized. Remove the fish and limes, and dust the fish with sumac. Drizzle with olive oil.Heirloom Carrot Salad
1. Place the ribboned carrots in a bowl. Tear the chervil leaves off the stems and add to the carrot mixture. Then, add the vinegar to the salad. Season with sea salt and fresh black pepper.