MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Branzino w/Rosemary Vinaigrette
Categories: Seafood, Vegetables, Herbs
Yield: 2 servings

2 tb Onion; minced
1 ts Dijon mustard
1 ts Kosher salt
3 tb White wine vinegar
1 lg Garlic clove; chopped
1 tb (heaping) fresh rosemary;
- minced
1/2 c Extra virgin olive oil; more
- for coating the fish
1 Whole branzino
Salt; pref sea salt

MAKE THE ROSEMARY VINAIGRETTE: Put the minced onion,
mustard, salt, vinegar, garlic and rosemary into a
blender and pulse it for about 30 seconds. Use a spatula
to scrape down the sides of the blender and pur++e it
again for 10 to 20 seconds. Scrape the sides down again.

Turn the blender on low and take the removable cap off
the lid. Hold your hand over the hole, as it might spit
a little. Pour the olive oil in slowly and put the cap
back on.

Turn the blender off and scrape the sides down one more
time. Turn the blender back on low, then high for 60
seconds.

PREPARE THE FISH: Rinse the fish under cold water. Now
make sure its gills and scales are all removed; your
fishmonger is not always so diligent about this task,
and no one wants a scale on their plate. Gills can
impart a bitter taste to the fish, so they need to go,
too.

MAKE CUTS ON THE SIDES OF THE FISH: Use a very sharp
knife and make several slashes on the sides of the fish,
maybe every inch or so. Make the cuts at an angle to the
side of the fish, and slice down until you feel the
spine. Do not sever the spine, however. These cuts will
help the fish cook faster. Rub olive oil all over the
fish and set it aside.

PREPARE THE GRILL FOR HIGH, DIRECT HEAT: Scrape down the
grates well and close the lid. Salt the fish well. Now
grab a paper towel, a set of tongs, and some cheap
vegetable oil. Bring all of this out to the grill.

Fold the paper towel over several times, moisten it with
the vegetable oil, and hold it with tongs to wipe down
the grill grates.

GRILL THE FISH: Lay the fish down on the grill and close
the lid. Let this cook for 5 minutes without touching
it.

Open the lid and, using tongs, gently see if you can
lift the fish off the grates cleanly. DongCOt actually do
this, but check for sticky spots. If you have some, get
a metal spatula. Use the spatula to dislodge the fish
from the sticky spots.

Using tongs in one hand, and the spatula in another,
gently flip the fish over. If it sticks, no biggie. It
happens sometimes.

FINISH GRILLING THE FISH: Once the fish has been
flipped, let it cook another 3-5 minutes with the lid
on. Again, test for sticky spots with the tongs and
spatula. Dislodge them gently and gently lift the fish
onto a plate.

If the fish is too long or seems like it might break in
half, use two metal spatulas instead of the
tongs-and-spatula set-up.

DRIZZLE THE VINAIGRETTE OVER THE FISH AND SERVE AT ONCE:
Goes well with crusty bread and a glass of pilsner beer
or white wine.

By Hank Shaw

RECIPE FROM: https://www.simplyrecipes.com

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