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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

Serving Size

  • "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 bottle
    Qty To taste
    $5.38

  • Freshly Ground Black Peppercorns

    1 bottle
    Qty 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 bottle
    Qty 1 tsp.
    $4.98

  • Fresh Lemon Zest

    Qty 1 tsp.

  • Honey

    Qty 1 Tbsp.

  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38

Cooking
Instructions

  1. 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.*
  2. 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.
  3. 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.

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