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Grilled Zander with Arugula, Beets, and Horseradish
- Serves
4
- Difficulty
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
A simple and delicious way of preparing this fish and one to be done at the lakeside.
Ingredients
2 ½ cup - juice of
2
Method
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
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