On my last night in San Francisco, we had a little dinner party. I wanted to cook something special for my friends so we bought some whole branzino and grilled them. Living in NYC and not having an outdoor space with a grill had me longing to do this my whole trip. I LOVE grilling and miss it terribly. While I had never cooked a whole fish on the grill before, they turned out delicious. I must say my years of filleting fish at the restaurant truly came in handy.
I also love grilling vegetables so we decided to grill some zucchini and asparagus. I stuffed the fish with slices of lemon and fresh thyme. Whipped up a quick salsa verde for the fish made from fresh herbs, lemon and olive oil. We had a huge arugula salad and grilled some local figs for a cheese plate. We drank lots of wine including a bottle of yummy pinot we had gotten from Gary Farrell in Sonoma a few days prior. Boy do I miss dining al fresco, its heavenly. Sorry I didnt get a finished dish shot as for I was too busy cooking and enjoying the company of my friends :)
4 whole branzino (cleaned and gutted)
sea salt and pepper
for salsa verde
1 bunch of cilantro
1 lemon for zest and juice
sea salt and pepper
1 bunch of asparagus
2-3 pounds of zucchini
Slice zucchini into wedges and place onto a sheet, toss with salt, pepper and olive oil to coat. Do the same with the asparagus. Have everything ready to grill and clean up is a breeze. Meanwhile you can make a salad (not dressing until the last minute). We also grilled some figs to serve alongside our cheese plate.
Finely chop a bunch of cilantro, add the zest of one lemon and juice of half. Season and add olive oil. Taste and adjust to preference.
Place fish on grill, cook from 5-8 minutes a side. Gently flip and remove once the flesh is white and moves easily away from the bones. Grilling your zucchini and asparagus till tender and lightly charred.
Serve fish with the salsa verde, slices of lemon and salt. Veggies and salad alongside. For dessert we grilled peaches served with ice cream and caramel.