Grilled (Fish)---w/ Slaw & Dressing

SEA BASS WITH FENNEL SLAW 4 fresh or frozen and thawed sea bass or other fish fillets 3 fennel bulbs, thinly sliced and cut into strips 1/8 tsp + 1/4 tsp each salt and pepper 1 tsp Dijon mustard 3 tbs white wine vinegar 1 tbs oil 2 tbs chopped tarragon 1 cup shredded carrot 1 tsp fennel seeds, crushed Fennel tops Combine the vinegar, oil, tarragon, mustard and 1/8 tsp each salt and pepper in a screw top jar. Cover and shake well. Set aside 1 tbs of the dressing, cover and chill until ready to serve. Toss the remaining dressing with sliced fennel and carrot in a bowl. Cover and chill 2 hours. Combine the fennel seeds, salt and pepper, sprinkle over both sides of each fish fillet. (2.) Place fish in an oiled grill basket or grill wok. Grill turning basket once or turning fish once halfway through grilling, until the fish flakes easily, 10 min. (Drizzle the reserved dressing over the fish), garnish with fennel tops and serve with the slaw. MAKES 4 SERVINGS OF FISH & SLAW...