Recipe:Grilled Branzinowith Fattoush Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
This quintessential Mediterranean dish, with a beautiful Fattoush side salad, is a sunny dish year round. Quick, flavorful, and unforgettable. Serves -4 .
Ingredients
-
"4 (6 oz.) Skin-On Branzino Fillets, thawed
Qty -
1 Tbsp. WFF Oregano or 2 Tbsp. Fresh Oregano
Qty -
2 Tbsp. Olive Oil
Qty -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78 -
Fattoush Salad:
Qty -
Romaine Heart, chopped
Qty 1 Heart -
Cucumber, Persian or English, thinly sliced
Qty 1 -
Cherry Tomatoes, cut in half
Qty 1 Cup -
Watermelon Radish, thinly sliced
Qty 1 Radish -
Red Onion, thinly sliced
Qty ¼ Onion -
Pita Chips, broken up
Qty 2 Cups -
Fresh Mint Leaves
Qty ½ Cup -
Feta, crumbled
Qty ½ Cup -
Lemon-Pepper Vinaigrette:
Qty -
Garlic Clove, crushed
Qty 1 Clove -
Lemon Juice
Qty 2 Tbsp. -
Extra Virgin Olive Oil
Qty 1/3 Cup -
Lemon Pepper Seasoning
1 bottleQty 1 tsp.$4.98 -
Fresh Lemon Zest
Qty 1 tsp. -
Honey
Qty 1 Tbsp. -
Coarse Sea Salt
1 bottleQty To taste$5.38
Cooking
Instructions
- Preheat an outdoor grill or pan over medium-high heat. Pat fish dry. Using a sharp knife, cut 3 slits into the skin-side of the fish. Drizzle olive oil on fish and season with salt, pepper and oregano. Place fish skin side down on the grill and cover with foil. Cook for 5 minutes or until opaque.*
- Whisk all of vinaigrette ingredients in a bowl and set aside. In a large salad bowl, place all the ingredients of the salad and toss with the vinaigrette.
- Remove fish from grill and serve with salad on the side.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.