Grilled Branzino with Fattoush Salad | Wild Fork
Grill whole branzino and serve with a crisp fattoush salad for a fresh, crunchy, and Mediterranean-inspired meal full of bright flavor.
INGREDIENTS
2 Tbsp. Fresh Oregano
2 Tbsp. Olive Oil
Fattoush Salad:
1 Romaine Heart, chopped
1 Cucumber, Persian or English, thinly sliced
1 Cup Cherry Tomatoes, cut in half
1 Watermelon Radish, thinly sliced
¼ Red Onion, thinly sliced
2 Cups Pita Chips, broken up
½ Cup Fresh Mint Leaves
½ Cup Feta, crumbled
Lemon-Pepper Vinaigrette:
1 Garlic Clove, crushed
2 Tbsp. Lemon Juice
1/3 Cup Extra Virgin Olive Oil
1 tsp. Fresh Lemon Zest
1 Tbsp. Honey
WFF Coarse Sea Salt, to taste
LET'S GET COOKING!
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