Grilled Whole Bronzino Recipe
"Farm to table" side dish, golden quinoa autumn salad, butternut, cranberries, cipollini
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Ingredients
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For the Grilled Whole Bronzino
For the Golden Quinoa Autumn Salad
Method
For the Grilled Whole Bronzino
- 1
Prepare the Bronzino
Clean the bronzino by removing any internal organs and rinsing it under cold water. Pat it dry with paper towels.
- 2
Marinate the Fish
In a small bowl, mix olive oil, minced garlic, salt, black pepper, and the juice of half the lemon. Rub this mixture all over the fish, including the cavity. Stuff the cavity with fresh parsley and the remaining lemon cut into slices.
- 3
For the Golden Quinoa Autumn Salad
- 4
Cook Quinoa
Rinse quinoa under cold water. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- 5
Roast Butternut Squash and Cipollini Onions
Preheat the oven to 400°F (200°C). Toss diced butternut squash and cipollini onions in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes or until tender and caramelized.
- 6
Combine Salad Ingredients
In a large bowl, combine cooked quinoa, roasted butternut squash, cipollini onions, cranberries, and pumpkin seeds. Drizzle with maple syrup and toss to combine.
