Grill Pan Branzino with a Garlic Parsley Salsa

Serves:

VIDEO

ABOUT THE RECIPE

This dish has it all, Super Easy, Rustic Flavor and with just the right amount of wine will do anything for you…wait, sorry that is how I was described in my centerfold for Fishmongers monthly. But trust me this dish is a weekday Cod sent.

Ingredients

For the Branzino

4 Branzino 6 ounces each with the pin bones removed, with the skin on, You could use Sea Bass fillet with fantastic results

1 tablespoon of Olive oil plus more for brushing the fillets

The juice of 1 lemon

1 clove of garlic chopped fine

2 tablespoons of fresh chopped flat-leaf parsley

Salt and Pepper

For the Garlic Parsley Salsa

6 tablespoons of roughly chopped flat-leaf parsley

1 tablespoon capers rinsed and drained

2 cloves of garlic roughly chopped

The Juice of 1 lemon

4 tablespoons olive oil

Salt and pepper

Preparation

First, make the salsa by adding all of the ingredients in a small food processor or blender

and “whizz” until finely chopped; season with salt and pepper to taste and set aside at

room temperature.

Preheat your grill pan or gas grill to medium-high heat.

Season the fillets with salt and pepper and place in a shallow bowl or pie plate.

Add the olive oil, lemon juice, garlic, and parsley with the fish and turn to coat; let

marinate on the counter for 10 to 15 minutes

Remove the fillets from the marinade and brush with olive oil,

Grill the fillets, flesh side down first, for 3 to 4 minutes per side or until just opaque when

fork tested.

To serve, transfer the fillets to four plates and spoon over each plate with Garlic parsley

Salsa. Should you need to see my Fishmonger Monthly photo shoot just Google my alias

“Snapper Blue” along with “looks oily but just the right kind of oil.”