Grilled Branzino with Tomato-Pinot Grigio Salad
4 1-pound whole branzinos (scaled and gutted, heads and tails removed)
Salt and freshly ground pepper
4 thyme sprigs
4 bay leaves
2 lemons (1 thinly sliced, 1 cut into wedges)
4 tablespoons plus 2 ounces extra virgin olive oil, divided
2 whole ripe red tomatoes (preferably heirloom)
1 cup dry Pinot Grigio
Finely chopped parsley, for garnish
Fire the grill. Season the fish cavities with salt and pepper, then
stuff each with a thyme sprig, a bay leaf and 2 lemon slices. Rub the
outside of each branzino with 1 tablespoon of olive oil and season with
salt and pepper.
Cut the tomatoes into quarters, place in a bowl, and season with salt
and pepper. Cover with 1 cup of Pinot Grigio and 2 ounces of olive oil.
Remove the tomatoes from the marinade and place on the grill until well
charred. Transfer to a bowl. Heat up the leftover Pinot Grigio marinade
in a pan on the stove over medium-high heat for about 3 minutes, then
refrigerate to cool. Season dressing with salt and pepper, then drizzle
over the grilled tomatoes.
Grill the branzinos over high heat, turning once, until browned and
crisp—usually about 7 minutes per side. Sprinkle with chopped parsley,
garnish with lemon wedges and serve with the tomato salad. Serves 4.
The Pinot Grigio Our Italian Editor Loves