2 minute read
Grilled Branzino With Capers And Mint
Grilled Branzino with Capers & Mint
BY CHEF MARK MCEWAN
Serves 4
INGREDIENTS
+ 2 fillet branzino (Score the fish skin with 3 incisions) + Salt and pepper + 1 tbsp (15ml) combined minced oregano, thyme, rosemary, sage, and parsley + 3/4 cup (175ml) olive oil + 4 cloves garlic, thinly sliced + 1/4 loaf focaccia + 3 tbsp (50ml) salt-packed capers, soaked, rinsed, and drained + 1/3 cup (75ml) torn mint leaves + 1/3 cup (75ml) roughly chopped parsley + 1 tbsp (15ml) chopped chives + 1 lemon, cut into eighths
INSTRUCTIONS
1. Rub a generous pinch of salt into each incision of the branzino. Season both sides of the fish with salt and pepper. Mix the minced herbs with 4 tsp (20ml) of the olive oil and massage the inside of each fish with it. Reassemble the fish and set aside in the refrigerator.
2. In a skillet over low heat, gently sweat the garlic in 1/2 cup (125ml) of the olive oil until it wilts. Meanwhile, with your fingers, pull crouton-sized morsels of focaccia from between the crusts until you have about 1/2 cup (125ml). Remove the garlic from the oil with a slotted spoon and discard it. Raise heat to medium-low, add the focaccia, and cook until the croutons are crisp on all sides, about 5 minutes. With a slotted spoon, remove the croutons to a plate, salt lightly, and set aside. Allow oil to cool to room temperature.
3. In a medium high heat, non stick pan, add 1 tbsp of oil, and then place the fish skin side down. Let this cook for about 2 minutes, until the skin is crispy (you can use a metal spatula to press the fish down to avoid curling). Once the skin is crisp, flip the fish and cook the flesh side for about 2 minutes. Remove the fish from the heat. Set aside for a couple of minutes before plating.
4. Meanwhile, in a bowl, combine reserved garlic-crouton oil with the capers, mint, parsley, and chives; toss well. Spoon the mixture over the fish. Top each fish with a few croutons and 2 wedges of lemon.
