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Grilled Fish With Winter Root Slaw

  • Yield: 2 servings


  • 2 small sea bass, cleaned, gutted and scaled
  • Salt and pepper
  • 1/4 cup olive oil
  • 1/2 cup each julienned carrot, parsnips and celery root
  • 1/4 cup walnuts, toasted and roughly chopped
  • 3 tablespoons chervil leaves, plus extra sprigs for garnish
  • 2 tablespoons champagne vinegar
  • 1 teaspoon walnut oil


  • Light grill or preheat broiler. Cut a long slit in flesh of sea bass on either side of fish. Season each slit with salt, pepper and 1 tablespoon oil. In a bowl toss together julienned vegetables, walnuts, chervil leaves, vinegar and walnut oil; season to taste. Grill fish for 5 minutes, moving them around a few times to keep from sticking. Fillet fish: Starting at top, insert your knife at top fin. Meat should separate easily from bones as you work your way down the fish. Mound generous portion of slaw on 2 dinner plates and set 2 fillets on top of each; garnish with chervil sprigs.