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Recipe:Grilled Branzino with 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.
Ingredients
-
Skin-On Branzino Fillets, thawed
QTY 4 (6 oz.)
Oregano
QTY 1 Tbsp.
-
WFF Freshly Ground Black Peppercorns
QTY to taste
Romaine Heart, chopped
QTY 1
Cucumber, Persian or English, thinly sliced
QTY 1
Cup Cherry Tomatoes, cut in half
QTY 1
Watermelon Radish, thinly sliced
QTY 1
Red Onion, thinly sliced
QTY 1/4 Onion
Pita Chips, crushed
QTY 2 Cups
Fresh Mint Leaves
QTY ½ Cup
Feta, crumbled
QTY ½ Cup
Garlic Clove, crushed
QTY 1 Clove
Lemon Juice
QTY 2 Tbsp.
Extra Virgin Olive Oil
QTY 1/3 Cup
-
WFF Lemon Pepper Seasoning
QTY 1 tsp.
Fresh Lemon Zest
QTY 1 tsp.
Honey
QTY 1 Tbsp.
-
WFF Coarse Sea Salt
QTY to taste
Cooking
Directions
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