• Holohan Coaching

BBQ Sea Bass with Crab Slaw

A great low carb meal for those summer nights. Packed with protein and very nutrient dense, this is a fantastic low carb meal for a light day on the bike.

Ingredients:

  • Sea bass fillets x 2

  • Pak Choi

  • Asparagus

  • Spring Onions

  • Vinaigrette (Shop bought or make your own, see below)

  • Red Cabbage

  • Carrot

  • White Crab meat (I used tinned)

  • Capers

  • Gurkhins

  • Dill

  • Parsley

  • Lemon

  • Mayonaise

Serves 2.

Step one, get that barbie fired up. Coals white and smoking hot.

While that is going on prepare your crab claw. Grate the cabbage and carrot in to a bowl. Flake in the crab. Add a tablespoon or two of carpers. Dice and add a large gurkhin or two. Use a pair of scissors to chop in the herbs. Squeeze in half a lemon. Add 3 or 4 tablespoons of mayo. (It's super easy to make if you have a blender, if not use a decent one from the shop). Taste and adjust the seasoning.

You can also whip up a little vinaigrette for your smokey veg...

3 tablespoons of olive oil, 1 tablespoon white wine vinegar, 1 teaspoon dijon mustard, 1 teaspoon honey, salt and pepper.

Stick it all in a jam jar, give it a shake and you're good to go.

Prepare your BBQ veg. Remove the woody end from the asparagus. Half the onions. Quarter the pak choi. Lightly coat in olive oil.

Get your Sea Bass fillets. Slash the skin side so you go about half way through, 4 times. Just before you're ready to BBQ, lightly coat with olive oil and give it a generous seasoning.

BBQ your fish, skin side down for 4 or 5 minutes so that it's nice and crisp and has almost cooked all the way through. Then flip it over and give it about 1 min on the flesh side. While that's doing it's thing stick the veg on there too to char.

Once everything is done, plate up as above. Dress the BBQ veg with the vinaigrette and serve with a squeeze of lemon and a scattering of parsley.

 
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