Grilled branzino with zhoug

Ingredients

  • 2 whole branzino, butterflied
  • Zhoug (we buy this pre-mixed at Hooked)
  • Thyme sprigs
  • Yellow potatoes, sliced about 1/8 inch thick

Tomato & Cucumber salad

  • Cherry tomatoes, halved
  • Baby cucucumber, diced
  • Smoked paprika
  • Olive oil
  • Salt

Orange & Olive salad

  • Green salad leaves
  • Orange, cut into small slivers
  • Green olives
  • Olive

Method

  1. Preheat bbq to max, and oven to 400F
  2. Boil sliced potatoes until cooked, about 8-10 minutes.  Don't overcook as they will fall apart
  3. Place sliced potatoes on baking sheet and bake in oven until dried out, about 30-45 minutes
  4. Prep branzino, salting inside and out, and add a couple sprigs of thyme in each
  5. Grill branzino about 6-7 minutes per side, until fish reaches 180F
  6. Combine ingredients for each salad
  7. Plate branzino on top of sliced potatoes, with salads on the side.  The zhoug can be served either on top of the fish or in a side dish

Notes

  • I had some corn in the fridge so microwaved for 4 minutes, then grilled to get some charring.  Rubbed some lime and then would have added chili powder but didn't have any.  Sliced into rings for easier eating 

 

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