Grilled Branzino Recipe

Cooking Instructions

1. 1

   Prepare the Potato Purée

   Boil the diced potatoes in salted water until fork-tender, about 15-20 minutes. Drain and place in a bowl.

2. 2

   Add 2 tablespoons of olive oil, salt, and black pepper to the potatoes. Mash until smooth and creamy. Set aside and keep warm.

3. 3

   Make the Salsa Cruda

   In a bowl, combine diced Piedmont tomatoes, red onion, parsley, lemon juice, and remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Mix well and let sit for flavors to meld.

4. 4

   Grill the Branzino

   Preheat the grill to medium-high heat. Rub the branzino with olive oil, salt, and black pepper. Grill the fish for about 6-8 minutes on each side or until the flesh is opaque and flakes easily with a fork.

5. 5

   Plate the Dish

   On each plate, place a generous scoop of potato purée. Top with the grilled branzino and spoon the salsa cruda over the fish. Serve immediately.