Father’s Day rē•spin: Grilled Branzino

Served with a mild salsa verde.

By: rē•spin
Father’s Day rē•spin: Grilled Branzino

With Father’s Day approaching, it’s time to start planning that special meal to celebrate all the fathers and father figures in our lives, creating a moment to bond and rē•connect with them. So let’s rē•spin our traditional grilling session by swapping out the usual steak and chicken for grilled branzino, accompanied by a spicy-meets-tangy salsa verde, to finish the meal.

Ingredients

  • 1 whole branzino, descaled & gutted
  • Kosher salt & fresh cracked black pepper
  • Lemon slices
  • Extra virgin olive oil 

Salsa Verde

  • ⅓ cup cilantro, chopped
  • ⅓ cup Italian flat-leaf parsley, chopped
  • ½ large shallot, chopped
  • One large garlic clove, thinly sliced
  • Two tablespoons capers
  • One tablespoon honey 
  • ½ cup extra virgin olive oil (good olive oil)
  • Less than ⅓ cup of red wine vinegar 
  • ½ teaspoon red pepper flakes 
  • ½ teaspoon kosher salt & fresh cracked black pepper to start 
  • ½ lemon, juiced  

Directions

  • Rub the fish with extra virgin olive oil & heavily salt & pepper your fish and stick lemon slices inside the fish 
  • For the salsa verde, combine all ingredients in a bowl and stir. Be sure to taste for properly seasoned salsa verde and adjust it to your liking. 
  • To grill the fish, be sure to spray the grill with non-stick cooking spray and pre-heat your grill. 
  • Grill your fish on each side for about 7-8 minutes. The fish will tell you when it’s ready when the skin doesn’t stick to the grill and is easily removed.
  • Serve with salsa verde spooned over the top of the fish and slices of lemon for garnish. 
NOURISH
NOURISH

What Role Does Sleep Play In Our Mood?

We’ve all woken up feeling on edge after getting a bad night of sleep.
By: rē•spin
NOURISH

Summer Swoon: Peaches and Burrata with Pickled Shallot

A sweet, peachy haze.
By: Athena Calderone, Cook Beautiful
NOURISH

Summer Swoon: Honeydew, Fennel, and Caper Berry Salad

By: Athena Calderone, Cook Beautiful