FEATURED PRODUCTS
INGREDIENTS
- 4 - 1 to 1.5 lbs Branzino, bones removed, attached at the tail
- Sea salt and toasted black cracked pepper
- EVOO (extra virgin olive oil)
- ½ cup of blood orange balsamic vinegar
- 1 sprig thyme, 1 sprig rosemary
- 1 bunch of Italian flat leaf parsley
- 1 fennel bulb
- 1 orange, 1 grapefruit, 1 lemon
- 1 handful of pea shoot micro greens
- 1 handful of bull’s blood micro greens
- 1 handful of cleaned baby frisee
- 1 large sprig of basil
DIRECTIONS
- Heat up one grill side to 450° F; keep lid shut. Heat other side to 400° F with the griddle installed.
- Season with salt, pepper, thyme and rosemary. Apply a generous amount of herbs and olive oil to the inside and outside of the fish.
- Peel the orange and the grapefruit, remove sections with a fillet knife, reserve at room temperature.
- In a bowl, mix chopped Italian parsley, shaved fennel, pea shoots, bulls blood, frisee and julienned basil. Squeeze lemon over mix, season with EVOO and salt/pepper. Mix gently and refrigerate. This must be done 2 or 3 minutes prior to serving otherwise the lemon will wilt the greens.
- Open grill lid and very quickly “flash grill” the fish taking care not to let the skin stick.
- Use an offset spatula to help remove fish from grill.
- Gently place fish on the griddle and allow it to finish cooking for 1 to 2 more minutes on each side.
- Remove the fish from the griddle, place on a serving plate, top with the greens and the citrus segments. Add one last pinch of pepper, a drizzle of EVOO and a drizzle of blood orange vinegar.
Courtesy of Crown Verity.