Branzino with Tomatoes
Course
Dinner
Servings
7
Cook Time
20
minutes
Servings
7
Cook Time
20
minutes
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
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.