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Grilled Gulf Caught Corvina with Fennel, Apple and Celery Root Slaw


Recipe Summary

Recipe Servings: 4 portions Recipe Preparation Time: 20 minutes Recipe Cook Time: 18 minutes


Grilled Corvina 4 6 oz filets of Gulf Caught Corvina, or other sea bass style fish Lucini® Premium Select Extra Virgin Olive Oil® Sea Salt and Fresh Ground Pepper Celery Root Slaw 1 celery root, peeled and julienned 1 ½ green apples julienned, soaked in juice from 6 lemons ½ fennel, julienned ½ small red pepper, julienne ½ cup chiffonade mint ½ cup chopped parsley 1 tbsp dried orange peel 1 tbsp ground fennel 1/8 cup Lucini® Delicate Lemon Extra Virgin Olive Oil® Salt and pepper to taste Garnish Chopped Marcona Almonds Fresh Parsley Lucini® 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 Frans A 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.

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