↞ recipe box start page
Category: Seafood Grilled
Prep Time: Cook Time: Total Time:
3 medium zucchini
2 lemons, 1 juiced and 1 sliced into wedges
1/4 cup coarsely chopped green olives
2 tablespoons coarsely chopped fresh mint
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 whole branzino (10 to 12 ounces each), scaled, gutted, and cleaned
8 brined grape leaves, stems removed (about 1 ounce; kalustyans-dot-com)
Directions
Heat grill to medium. Very thinly slice zucchini on the bias (preferably on a mandoline). Transfer to a medium bowl, and toss with lemon juice, olives, mint, 2 1/2 teaspoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand while preparing fish.
Score 3 slits in both sides of each fish using a sharp paring knife. Season with some pepper and 1/8 teaspoon salt per side. Arrange 4 sets of 2 grape leaves side by side on a work surface. Place 1 fish on top of each set, and wrap to secure. Brush with remaining 2 teaspoons oil.
Grill fish until cooked through, 4 to 5 minutes per side. During last half of cooking, arrange lemon wedges around fish, and grill until caramelized and softened, 2 to 3 minutes per side. Transfer fish and lemons to a serving plate. Serve wrapped fish with zucchini salad and grilled lemons.
Serves 4.
Grape leaves prevent the fish from sticking to the grill while keeping it tender and moist. Branzino is a variety of sea bass; if you can't find it, you can substitute whole trout.
view more member recipes
Whole Branzino in Grape Leaves with Zucchini, Olives, and Mint (MS)
Category: Seafood Grilled
Prep Time: Cook Time: Total Time:
3 medium zucchini
2 lemons, 1 juiced and 1 sliced into wedges
1/4 cup coarsely chopped green olives
2 tablespoons coarsely chopped fresh mint
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 whole branzino (10 to 12 ounces each), scaled, gutted, and cleaned
8 brined grape leaves, stems removed (about 1 ounce; kalustyans-dot-com)
Directions
Heat grill to medium. Very thinly slice zucchini on the bias (preferably on a mandoline). Transfer to a medium bowl, and toss with lemon juice, olives, mint, 2 1/2 teaspoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand while preparing fish.
Score 3 slits in both sides of each fish using a sharp paring knife. Season with some pepper and 1/8 teaspoon salt per side. Arrange 4 sets of 2 grape leaves side by side on a work surface. Place 1 fish on top of each set, and wrap to secure. Brush with remaining 2 teaspoons oil.
Grill fish until cooked through, 4 to 5 minutes per side. During last half of cooking, arrange lemon wedges around fish, and grill until caramelized and softened, 2 to 3 minutes per side. Transfer fish and lemons to a serving plate. Serve wrapped fish with zucchini salad and grilled lemons.
Serves 4.
Grape leaves prevent the fish from sticking to the grill while keeping it tender and moist. Branzino is a variety of sea bass; if you can't find it, you can substitute whole trout.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Goat-cheese-stuffed Grape Leaves
by ICOOK2
12 jarred grape leaves 1 teaspoon minced dried thyme 1 teaspoon minced dried rosemary 1 teaspoon minced dried lavender One 12-ounce log of soft goat cheese, chilled Salt 2 tablespoons extra-virg
by ICOOK2
12 jarred grape leaves 1 teaspoon minced dried thyme 1 teaspoon minced dried rosemary 1 teaspoon minced dried lavender One 12-ounce log of soft goat cheese, chilled Salt 2 tablespoons extra-virg
Grilled Peppers & Zucchini Salad With Mint Onion Relish
by sgre52160
2 Red Peppers, washed & brushed with olive oil 3 each zucchini, washed & brushed with olive oil 2 tbsp olive oil 2 red onion, peeled and minced 1 tbsp olive oil 1/4 cup sugar 1/4 cup water 1 tb
by sgre52160
2 Red Peppers, washed & brushed with olive oil 3 each zucchini, washed & brushed with olive oil 2 tbsp olive oil 2 red onion, peeled and minced 1 tbsp olive oil 1/4 cup sugar 1/4 cup water 1 tb
Pork With Bay Leaves
by sgre52160
1 (3 to 5 lb) boneless pork loin 3 tsp coarse kosher-style salt 12 or more fresh bay leaves 1 quart boiling water Preheat the oven to 450. Score the fat cover on the meat using a sharp knife in
by sgre52160
1 (3 to 5 lb) boneless pork loin 3 tsp coarse kosher-style salt 12 or more fresh bay leaves 1 quart boiling water Preheat the oven to 450. Score the fat cover on the meat using a sharp knife in
Chocolate Leaves
by ICOOK2
4 ounces milk chocolate, chopped 20 ivy, black walnut, or rose leaves, about 2 1/2-inches long Wash leaves, and dry thoroughly. Set aside on a baking sheet lined with parchment paper. Place cho
by ICOOK2
4 ounces milk chocolate, chopped 20 ivy, black walnut, or rose leaves, about 2 1/2-inches long Wash leaves, and dry thoroughly. Set aside on a baking sheet lined with parchment paper. Place cho
Smashed Red Potatoes With Bay Leaves
by ICOOK2
2 lbs baby red-skinned potatoes (about 1 inch in diameter) 2 Tbsp butter 2 Tbsp olive oil 3 small bay leaves Cook potatoes in large saucepan of boiling salted water until almost tender, about
by ICOOK2
2 lbs baby red-skinned potatoes (about 1 inch in diameter) 2 Tbsp butter 2 Tbsp olive oil 3 small bay leaves Cook potatoes in large saucepan of boiling salted water until almost tender, about
view more member recipes
related CDKitchen recipes
Chocolate Mint Leaves
Miss Lara's Perfect Mint Julep
Sno Cones
Stuffed Grape Leaves
Greek Deviled Eggs
Mint Ice Cubes
Mint Julep Iced Tea
Mojitos By The Pitcher
Low Fat Zesty Zucchini Dip
Watermelon Pizza
Recipe Quick Jump