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

Ingredients

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

Instructions

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.

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

Recipe by:Chef Julie Frans

As the Signature Chef at The Palms Hotel & Spa, Chef Juile Frans oversees the culinary concept throughout the hotel, with a focus on the hotel's signature restaurant Essensia Restaurant & Lounge. In her position Frans is responsible for the creation and execution of all restaurant menus, lounge and pool menus. Truly dedicated to providing products that are both good for the body and the environment, Frans culinary philosophy is completely in line with The Palms "inspired by nature" philosophy, reflecting a passion for healthier and whole food living. Her cuisine is inventive, globally-inspired and flavorful. At Essensia, menus follow a farm-to-table approach, offering a varied seasonal selection of global dishes made with premium ingredients and locally sourced produce, meats and seafood. Quarterly seasonal wine dinners, in cooperation with some of South Florida's finest purveyors of farm-fresh produce, are the highlight of Frans execution of Essensia's culinary concept.