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.

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

• 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  

• 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.