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| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 4 2 pound branzino scaled, gutted, and fins trimmed
- 1 16 ounce Pam nonstick spray
- 4 ounces fresh rosemary roughly chopped
- 2 cup fresh squeezed lemon juice
- 1/2 cup capers rinsed
- 3 cup sweet 100 tomatoes cut in half
- 1 cup extra virgin olive oil
- 2 ounces Italian parsley cut into chiffonade
- salt to taste
- pepper to taste
Ingredients
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Instructions
- Turn outdoor grill on and set to 425 degrees with door closed.
- Season the branzino with salt, pepper, and rosemary.
- Rub fish with extra virgin olive oil.
- Open grill door and spray liberally with Pam.
- Put fish on grill and cook until the fish will naturally release from the grill.
- Turn fish over to the other side and cook.
- In large saute pan, turn the heat to high.
- Add capers, then add lemon juice and reduce by half.
- Add tomatoes, then parsley; turn off the heat.
- Slowly whisk in extra virgin olive oil.
- Put each fish on individual plates then spoon with sauce.
Nutrition Facts
Branzino with Tomatoes
Amount Per Serving
Calories 834
Calories from Fat 396
% Daily Value*
Total Fat 44g
68%
Saturated Fat 7g
35%
Polyunsaturated Fat 8g
Monounsaturated Fat 23g
Cholesterol 206mg
69%
Sodium 836mg
35%
Potassium 384mg
11%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
16%
Sugars 4g
Protein 98g
196%
Vitamin A
42%
Vitamin C
77%
Calcium
16%
Iron
19%
* Percent Daily Values are based on a 2000 calorie diet.
