Grilled Zander with Arugula, Beets, and Horseradish

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

A simple and delicious way of preparing this fish and one to be done at the lakeside.


  • 2 medium beets, cooked
  • ½ cup olive oil
  • juice of 2


Peel and thinly slice the beets with a cheese slicer. Combine the olive oil, lemon juice, and seasoning, and pour it over the sliced beets. Marinate them for 1 hour.

Cut three-quarters of the horseradish into matchsticks, and toss it in the cornstarch. Deep-fry the horseradish sticks in oil until golden brown and salt them lightly.

Grill the fish, skin side down. Heat some of th