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WHOLE BRANZINO GRILLED WITH FENNEL, CLEMENTINES & KALAMATA OLIVES

I went to Santa Monica Seafood and decided to grill a whole Branzino for lunch and used the veggies I had in my refrigerator to create a marinade and dressing.   Here’s what I came up with and it was delicious.  I had the left overs the next day with whole wheat crackers, reminded me of a fennel flavored version of white fish and crackers!

  • 1 Whole Branzino
  • 1 Fennel Bulb
  • 6 Clementines
  • 1 Cup Chopped Kalamata Olives (pitted)
  • 1 Lemon
  • 2 Tbs Olive Oil (excellent olive oil)
  • Sea Salt & Cracked Pepper

Preheat the grill on a med flame.  Then rinse the fish and pat dry.   Lay the fish skin side down and season the flesh with the salt & pepper.

To prepare the marinade – Chop the fennel bulb, clementines and olives.  Make sure to include the bright green leaves at the top of the bulb.    Then add olive oil, juice from one lemon, juice from two clementines, salt/pepper and mix.

Then fill the cavity of the fish with the fresh marinade.

Double wrap the fish tightly in heavy aluminum foil.

Place in the center of the grill on med heat for 20 mins.    Unwrap and remove the filets of the fish and garnish with the mango salsa recipe that follows.   Be careful of the bones.   I would have posted the picture of the final dish plated but I was starving and ate it with my hands, so this was the only photo I got before it disappeared.    And it was really moist and full of citrus flavor with hints of olive and fennel.

MANGO SALSA

  • 2 Cups Heirloom Cherry Tomatoes
  • 1/2 Fresh Mango
  • 1 Red Onion
  • 1 Lime
  • 1 Bunch Cilantro
  • 10 Leaves of Mint
  • Olive Oil
  • Sea Salt and Cracked Pepper

This is very easy to make and can be used on any number of dishes.  I love to use this salsa over tofu tacos, grilled chicken etc..  Simply chop all the ingredients above and combine in a mixing bowl and season to taste with the juice from one lime, salt, pepper and olive oil.   Refrigerate before serving with the fish.

Enjoy!