Philly Courtesy of Caffe Valentino
Whole Grilled Branzino w w w . c a f f e va l e n t i n o . c o m
“The most important thing,” says owner Cosimo Tricarico “ is that your branzino is fresh. Butcher the fish by slicing under belly. Clean out stomach contents. An alternative option is to request your fish be gutted when purchased. Also make sure the charcoal grill is hot enough or fish will stick. Buon Appetito!”
Ingredients ➜ 1 fresh whole branzino (approximately 1 pound per person) ➜ 1 garlic clove ➜ 1 sprig of rosemary ➜ 1 lemon, half of it sliced thin, seeds removed
➜ 1 bunch fresh parsley, chopped ¼ 1/4 cup extra virgin olive ➜ oil plus 2 tablespoons
➜ Pinch of salt ➜ 2 tablespoons Modena Balsamic Vinegar
Directions Prepare a charcoal grill and wipe grill with oil. Light briquettes and burn until hot. Rinse fish inside and out with cold water. In a bowl, place ¼ cup extra virgin olive oil with a pinch of salt. Brush fish inside and out with the oil and salt mix. Stuff clean stomach cavity with rosemary, garlic and 1/2 lemon sliced. Place on hot charcoal grill.
Place stuffed fish on grill and cook for 5-7 minutes on each side. Once the fish is cooked, plate it on a serving dish. Dress with 2 tablespoons of Modena Balsamic Vinegar, 2 tablespoons of olive oil and squeeze other half of lemon over fish. Finish with fresh chopped parsley and serve by filleting at the table.
PRH Suggested Wine Pairing Josh Cellars Sauvignon Blanc $13.99 rowhome magazine
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