Grilled Tuscan Branzino with Rosemary Crust and Tomato Relish

Serves:

ABOUT THE RECIPE

For the female travelers who want to feel the unbridled passion and sensual rediscovery
of Diane Lane in “Under the Tuscan Sun,” then you must leave your family for a oneway ticket to the amorous, wine-soaked hills of Tuscany. Another option would be to
make this dish and drink enough wine until your spouse appears to be a stranger (i.e. a
new partner). It’s just a thought…don’t judge me.

Ingredients

For the Branzino:

1/3 cup fresh rosemary leaves

1 preserved (pickled) Lemon, rind only chopped

1/3 cup olive oil

4 large garlic cloves

1 teaspoon salt

½ teaspoon ground black pepper

2 Whole Branzino, 1½ to 2 pounds each, scraped, gilled, and gutted with the heads and tails left intact. You can use this recipe on any whole fish, such as Red Snapper, Sea Bass, Dorade, etc.

For the Tomato Relish:

2 tablespoons olive oil

1 red onion, finely chopped

1 clove garlic, crushed

4 vine-ripened tomatoes, roughly chopped

1 preserved (pickled) lemon, rind only, chopped very fine

¼ cup red wine vinegar

2 tablespoons sugar

¼ cup finely chopped basil

2 tablespoons chopped flat-leaf parsley

Salt and Pepper

Preparation

To make relish, heat the olive oil in a small saucepan over medium-high heat. Add onion

and garlic, and cook, stirring occasionally, for 5 minutes or until onion is soft. Stir in the

tomatoes, preserved lemon peel, vinegar, sugar, and half of the basil. Cook, stirring

frequently, for 15 -20 minutes or until thickened. Stir in remaining basil, then spread

relish over a shallow glass dish or pie plate to cool; about 20 minutes.

For the Branzino

Combine rosemary, oil, garlic, lemon rind, salt, and pepper in a small food processor;

blend until thick and almost smooth. Spread rosemary puree evenly over fish inside and

out and let marinate, covered, at room temperature for 15 to 20 minutes.

Meanwhile, prepare a charcoal or preheat your gas grill to medium heat.

Brush the grill grates well and lightly oil the grill with folded paper towels on your long

tongs.

Place fish on grill and cook for 10 to 15 minutes per side, turning only once.

To serve, transfer grilled fish to a serving platter, garnish with lemons, and serve with the

tomato relish. If you feel as though this recipe seems to peel away the sweet onion of

your once provincial inhibitions, you probably made it right. Well done, Little Chef.