Recipe for Whole Grilled Colbar with Zingy Salad 
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Yield:
2 servings
Ingredients:
Amount Ingredient
2 whl colbar
50 gm Butter, melted
1 x Handful fresh chives, snipped
100 gm Mange tout, sliced into strips
1 lrg Carrot, peeled and julienned
1/2 x Orange, juice of
1 tbl Olive oil
Instructions:
Instructions: Preheat the grill.

1 Trim the fish and remove the skin using a towel to help grip it. Make a slit down either side of the back bone.

2 Break the bone in four places. Season and place on a baking tray. Pour the melted butter over the fish and grill for 5-6 minutes. Cool a little and remove the back bone. Mix the chives with the melted butter from the tray.

3 For the Salad: Mix the mange tout, carrot, orange juice and olive oil together in a bowl.

4 Serve each fish on a plate drizzled with the chive butter and topped with the salad.

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