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Ingredients
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Branzino
Chermoula (North African herb marinade/condiment)
Shiso & Escarole Salad
Finishing & Garnish
Method
Branzino
- 1
Prepare fish
Rinse the branzino under cold water and pat dry thoroughly with paper towels, inside the cavity and outside. Using a sharp knife, make 2 shallow diagonal slashes on each side of the fish to help heat penetrate and to hold aromatics.
- 2
Season
Rub each fish all over (inside the cavity and skin) with 1/2 tablespoon olive oil. Season inside cavities and both sides evenly with 1 teaspoon sea salt per fish (total 2 tsp) and 1/2 teaspoon freshly ground black pepper per fish (total 1 tsp). Insert a few slices of lemon into each cavity if desired.
- 3
- 4
Grill
Grill the branzino skin-side down for 4–6 minutes without moving, until the skin is crisp and releases easily. Flip carefully with a large spatula and grill another 4–6 minutes until the flesh is opaque and flakes easily at the thickest part (internal temperature ~135–140°F / 57–60°C). Total grilling time will be about 8–12 minutes depending on fish size.
- 5
Chermoula (make while grill heats)
- 6
Blend chermoula
In a food processor or blender combine parsley, cilantro, garlic, ground cumin, paprika, ground coriander, red pepper flakes (if using), red wine vinegar, lemon juice, olive oil, salt and black pepper. Pulse until herbs are finely chopped and mixture forms a loose, saucy paste, stopping to scrape down the sides as needed. Taste and adjust salt, acidity or heat. Set about 1/4 cup aside for finishing the plated fish.
- 7
Marinade option
If time allows and you prefer more flavor, lightly score the fish and spread 2–3 tablespoons of the chermoula inside the cavity and over the skin before grilling. If you use this method, reduce the amount reserved for finishing accordingly.
Shiso & Escarole Salad
- 8
Make dressing & toss
In a small bowl whisk together extra-virgin olive oil (2 tbs), lemon juice (1 tbs), minced shallot, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust. In a large bowl combine torn escarole and sliced shiso leaves. Drizzle dressing over greens and toss gently to coat just before serving so the escarole remains crisp.
Finish & Serve
- 9
- 10