Grilled Branzino with Mediterranean Gremolata copertina

Grilled Branzino with Mediterranean Gremolata

Grilled Branzino with Mediterranean Gremolata

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 Grilled Branzino: A Dance of Mediterranean Flavors Imagine a balmy evening with the gentle roll of sea waves in the background and the air is filled with the enticing aroma of fresh fish grilling over a hot flame. You may not live seaside but you’ll feel like you’re there with this recipe – Grilled Branzino. What’s branzino you ask? It’s a Mediterranean seabass that’s about to take your taste buds on a vibrant journey. It’s a recipe so delightful that you’ll want to cook and share it with every one you know. The Star of the Show: Branzino Branzino, also known as European seabass, is a gem from the deep blue. This fish has been swimming through the culinary traditions of the Mediterranean for centuries. And this dish embodies the simplicity and elegance of coastal cuisine. Branzino’s flesh is white, delicate, and flaky with a mildly sweet flavor that makes it highly versatile in the culinary world. And, because of it’s mild taste branzino is an excellent pairing with bold seasonings and sauces. The benefit of grilling a whole branzino (or any whole fish) is that the juices and fats released from the head, skin, and bones into the flesh of the fish ensures a tasty and succulent fish. You’ll need to navigate the branzino’s delicate bone structure when consuming the fish whole, but this does not detract from the overall pleasure of this meal. And it’s simple to prepare. Prepping and Grilling Your Branzino Start by salting the cavity of your Branzino after you’ve rinsed it and patted it dry. Oil the fish well to protect the skin as it grills. Then stuff it with lemon slices, parsley, and smashed garlic cloves to permeate the flesh of the fish with flavor. Grill your fish for seven minutes per side between 500-550˚F. This temperature ensures a crispy skin and some attractive grill marks. Mediterranean Gremolata for Grilled Branzino The garnish for this dish is a flavor explosion and perfect companion to branzino’s mild flavor: kalamata olives, capers, lemon zest, chopped parsley, a generous drizzle of olive oil, and a splash of lemon juice. Blister a handful of grape tomatoes in a skillet for a final dash of color on the plate. It’s quintessential Mediterranean and an addiction of flavors. Whole grilled branzino is a visually striking presentation with a rustic and elegant charm that will engage the diners at your table. Add a Mediterranean soundtrack to your gathering and you will find that with your family and friends and satisfying food, there’s no better place than the home table. Serve this fish over a Mediterranean Quinoa Salad. Give this fish marinade a try sometime. Cowlitz River Salmon Marinade Print Grilled Branzino Print Recipe Pin Recipe Grilled branzino is easy, beautiful, and delicious topped with a vibrant Mediterranean gremolata of kalamata olives, capers, and lemon zest. Author: Chef Sandra LewisPrep Time: 20Cook Time: 14Total Time: 34 minutesYield: 1 serving Ingredients 1 whole branzino per person, gutted, scaled with fins removed4 (or more) parsley sprigs3–4 garlic cloves, smashed3–4 lemon sliceskosher saltolive oil Gremolata (per fish) 3 tablespoons kalamata olives, chopped1 teaspoon caperszest from 1 lemonolive oil Garnish (per fish) 3 grape tomatoes, blistered in a dry cast iron skillet1 tablespoon parsley, choppedfresh lemon juiceolive oil Cook Mode Prevent your screen from going dark Instructions Grilled Branzino Rinse the branzino under cold water and pat dry with paper towels.Drizzle the branzino with olive oil and use your hands to distribute it evenly over the skin of the fish.Season the inside of the fish’s cavity with kosher salt.Stuff the cavity with the parsley, smashed garlic, and lemon slices.Place the branzino on a grill preheated to 500˚F-550˚F.Grill for about 7 minutes on each side. Gremolata Mix together the chopped olives, capers, and lemon zest.Drizzle in some olive oil to give the mixture some moisture. Assembly Remove the branzino from the grill to a plate.Pour the gremolata over the top of the fish.Scatter the blistered tomatoes around the fish.Top with the chopped parsley, an additional drizzle of of olive oil, and a squeeze of fresh lemon juice. Notes Other whole fish options instead of branzino: trout, ruby red trout, snapper, and salmon. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Grilled Branzino with Mediterranean Gremolata appeared first on Life At The Table.
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