Salads
Grilled Branzino with Tomato Salad
Ingredients
- For the Branzino Fillets:
- 2 branzino fillets, skin-on
- 1 tbsp olive oil Zest
- juice of ½ lemon
- 1 tsp fresh thyme or oregano, chopped
- 1 garlic clove, minced
- Kosher salt and black pepper, to taste
- For the Tomato Salad:
- 2 cups cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 tsp honey
- 1 tbsp fresh basil, chopped
- Salt and pepper, to taste
- For the Lemon-Herb Vinaigrette:
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- 1 tsp fresh parsley or basil, chopped
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes
Directions
- 1
Make the Tomato Salad In a bowl, combine tomatoes, olive oil, balsamic vinegar, honey, basil, salt, and pepper.
- 2
Toss gently and set aside to marinate. Marinate the Branzino Pat fillets dry.
- 3
In a small bowl, mix olive oil, lemon zest, juice, garlic, and herbs.
- 4
Brush onto both sides of the fillets and let sit 5 to 10 minutes.
- 5
Grill the Branzino Heat a grill or grill pan to medium-high and brush with oil.
- 6
Place the fillets skin-side down and cook undisturbed for 3 to 4 minutes.
- 7
Flip carefully and cook another 2 to 3 minutes, until the fish flakes easily and is opaque.
- 8
Make the Vinaigrette Whisk together lemon juice, mustard, garlic, herbs, salt, and pepper. Slowly whisk in the olive oil until emulsified.
- 9
Taste and adjust seasoning. Plate & Serve Plate the tomato salad, top with grilled branzino fillets, and drizzle with the lemon-herb vinaigrette. Garnish with extra herbs and lemon wedges.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
