GRILLED BRANZINO WITH FATTOUSH SALAD
GRILLED BRANZINO WITH FATTOUSH SALAD
INGREDIENTS
Oregano 1 Tbsp
Freshly ground black pepper to taste
Romaine Heart, chopped 1
Cucumber, thinly sliced 1
Cherry tomatoes, cut in half ½ cup
Watermelon radish, thinly sliced 1
Red onion, thinly sliced ¼ onion
Pita chips, crushed ½ cup
Fresh mint leaves ½ cup
Feta, crumbled ½ cup
Salad dressing ingredients
Garlic clove, crushed 1
Lemon Juice 2 Tbsp
Extra virgin olive oil 1/3 cup
Lemon pepper seasoning 1 Tsp
Fresh lemon zest 1 Tsp
Honey 1 Tbsp
Coarse sea salt to taste
LET'S GET COOKING!
Preheat an outdoor grill or pan over medium-high heat. Pat fish dry. Using a sharp knife, cut 3 slits into the skin-side of the fish.
Drizzle olive oil on fish and season with salt, pepper and oregano.
Place fish skin side down on the grill and cover with foil. Cook for 5 minutes or until opaque.
Whisk all of vinaigrette ingredients in a bowl and set aside. In a large salad bowl, place all the ingredients of the salad and toss with the vinaigrette.
Remove fish from grill and serve with salad on the side.