null
GRILLED BRANZINO WITH TOMATO-PINOT GRIGIO SALAD

GRILLED BRANZINO WITH TOMATO-PINOT GRIGIO SALAD

This is the perfect Pinot Grigio pairing.

Ingredients

  • 4 1-pound whole branzino (scaled and gutted, heads and tails removed)
  • salt and freshly ground pepper
  • 4 thyme sprigs
  • 4 Bay leaves
  • 2 lemons (1 thinly sliced, 1 cut into wedges)
  • 4 tablespoons plus 2 ounces extra virgin olive oil, divided
  • 2 whole ripe red tomatoes (preferably heirloom)
  • 1 cup dry pinot grigio
  • finely chopped parsley, for garnish

Direction

  • Fire the grill. Season the fish's cavities with salt and pepper, then stuff each with a thyme sprig, a Bay leaf and 2 lemon slices.
  • Rub the outside of each branzino with 1 tablespoon of olive oil and season with salt and pepper.
  • Cut the tomatoes into quarters, place in a bowl, and season with salt and pepper.
  • Cover with 1 cup of Pinot Grigio and two ounces of olive oil.
  • Remove the tomatoes from the marinade and place on the grill until well charred.
  • Transfer to a bowl. Heat up the leftover Pinot Grigio marinade in a pan on the stove over medium-high heat for about 3 minutes, then refrigerate to cool.
  • Season dressing with salt and pepper, then drizzle over the grilled tomatoes.
  • Grill the branzino over high heat, turning once, until browned and crisp—usually about seven minutes per side.
  • Sprinkle with chopped parsley, garnish with lemon wedges and serve with the tomato salad.
  • Serves 4.
May 4th 2020

Recent Posts