Grilled Branzino with Rosemary Vinaigrette

Name: Grilled Branzino with Rosemary Vinaigrette
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps minced onion; 1 teaspoon Dijon mustard; 1 teaspoon salt; 3 Tbsps white wine vinegar; 1 large garlic clove, chopped; 1 Tbsp heaping tablespoon of minced fresh rosemary; 118 milliliters extra virgin olive oil; 1 whole branzino; 1 serving Olive oil; 1 serving Salt, preferably sea salt

Grilled Branzino with Rosemary Vinaigrette is a main course that serves 2. One serving contains 989 calories, 80g of protein, and 72g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of branzino, dijon mustard, rosemary, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 27 minutes.

Instructions

Put the minced onion, mustard, salt, vinegar, garlic and rosemary into a blender and pulse it for about 30 seconds. Use a spatula to scrape down the sides of the blender and purée it again for 10-20 seconds. Scrape the sides down again.

Ingredients you will need

Rosemary

Mustard

Vinegar

Garlic

Onion

Salt

Equipment you will use

Blender

Spatula

Turn the blender on low and take the removable cap off the lid. Hold your hand over the hole, as it might spit a little.

Equipment you will use

Blender

Pour the olive oil in slowly and put the cap back on.

Ingredients you will need

Olive Oil

Turn the blender off and scrape the sides down one more time. Turn the blender back on low, then high for 60 seconds.

Equipment you will use

Blender

Prepare the fish: Rinse the fish under cold water. Now make sure its gills and scales are all removed; your fishmonger is not always so diligent about this task, and no one wants a scale on his plate. Gills can impart a bitter taste to the fish, so they need to go, too.

Ingredients you will need

Water

Fish

Equipment you will use

Kitchen Scale

Make cuts on the sides of the fish: Use a very sharp knife and make several slashes on the sides of the fish, maybe every inch or so. Make the cuts at an angle to the side of the fish, and slice down until you feel the spine. Do not sever the spine, however. These cuts will help the fish cook faster. Rub olive oil all over the fish and set it aside.

Ingredients you will need

Olive Oil

Fish

Dry Seasoning Rub

Equipment you will use

Knife

Prepare the grill for high, direct heat. Scrape down the grates well and close the lid. Salt the fish well. Now grab a paper towel, a set of tongs, and some cheap vegetable oil. Bring all of this out to the grill.

Ingredients you will need

Vegetable Oil

Fish

Salt

Equipment you will use

Paper Towels

Grill

Tongs

Fold the paper towel over several times, moisten it with the vegetable oil, and hold it with tongs to wipe down the grill grates.

Ingredients you will need

Vegetable Oil

Equipment you will use

Paper Towels

Grill

Tongs

Lay the fish down on the grill and close the lid.

Ingredients you will need

Fish

Equipment you will use

Grill

Let this cook for 5 minutes without touching it.

Open the lid and, using tongs, gently see if you can lift the fish off the grates cleanly. Don’t actually do this, but check for sticky spots. If you have some, get a metal spatula. Use the spatula to dislodge the fish from the sticky spots.

Ingredients you will need

Fish

Equipment you will use

Spatula

Tongs

Using tongs in one hand, and the spatula in another, gently flip the fish over. If it sticks, no biggie. It happens sometimes.

Ingredients you will need

Fish

Equipment you will use

Spatula

Tongs

Finish grilling the fish: Once the fish has been flipped, let it cook another 3-5 minutes. Again, test for sticky spots with the tongs and spatula. Dislodge them gently and gently lift the fish onto a plate.

Ingredients you will need

Fish

Equipment you will use

Spatula

Tongs

If the fish is too long or seems like it might break in half, use two metal spatulas instead of the tongs-and-spatula set-up.

Ingredients you will need

Fish

Equipment you will use

Spatula

Tongs

Drizzle the vinaigrette over the fish and serve at once. Goes well with crusty bread and a glass of pilsner beer or white wine.

Ingredients you will need

Crusty Bread

Vinaigrette

White Wine

Beer

Fish

Equipment

Ingredients

Servings:

2Tbsps

minced onion 1teaspoon

Dijon mustard 1teaspoon

salt 3Tbsps

white wine vinegar 1large

garlic clove, chopped 1Tbsp

heaping tablespoon of minced fresh rosemary 118milliliters

extra virgin olive oil 1

whole branzino 1serving

Olive oil 1serving

Salt, preferably sea salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for European Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.