Out of Stock
Success!
We will notify you when comes back in stock.
The email will be sent to
Notify me when available
Oops, something went wrong. Please try again.
We will notify you when comes back in stock.
The email will be sent to
Oops, something went wrong. Please try again.
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
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
We offer delivery and in-store pick-up! Please enter your ZIP so we can serve you better.
We hope you're hungry, because an amazing meal is just a few clicks away!
We only serve select areas right now, but are working hard to expand our coverage