Grilled Branzino Recipe
YUKON GOLD POTATO SALAD, BASIL PESTO, MARINATED CHERRY TOMATOES
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Ingredients
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Fish
Potato Salad
Basil Pesto
Marinated Cherry Tomatoes
Method
Grilling the Branzino
- 1
Prepare the Branzino
Clean and scale the branzino. Make diagonal cuts on both sides of the fish and season with salt, pepper, olive oil, and lemon juice.
- 2
Making Potato Salad
- 3
Cook the Potatoes
Boil the Yukon Gold potatoes in salted water until tender, about 15-20 minutes. Drain, cool, and chop into bite-sized pieces.
- 4
Mix the Salad
In a large bowl, combine the cooled potatoes, mayonnaise, Dijon mustard, celery, red onion, salt, pepper, and parsley. Mix well and refrigerate until serving.
Preparing Basil Pesto
- 5
Blend Ingredients
In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and salt. Pulse until blended, then gradually add olive oil while processing until smooth.
Marinating Cherry Tomatoes
- 6
Marinate the Tomatoes
In a bowl, mix halved cherry tomatoes with olive oil, balsamic vinegar, salt, pepper, and chopped basil. Let sit for at least 15 minutes.