Broiled Branzini with Tomato-Olive Relish

Name: Broiled Branzini with Tomato-Olive Relish
Yield: 4 servings
Ingredients: 3/4 cup mixed, pitted Mediterranean olives; 2 large tomatoes, chopped; 2 large garlic cloves, minced; 2 tablespoons minced fresh basil; 2 tablespoons minced fresh parsley, preferably flat leaf; 2 tablespoons plus 2 teaspoons extra virgin olive oil; 1–2 teaspoons lemon juice; 4 branzini fillets, about 6–8 ounces each; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

Branzini, also known as loup de mer, is mild and moist. You don’t have to do much to it to make it tasty, just brush it with olive oil and season with salt and pepper and stick it under the broiler or on top of the grill for a few minutes. But plain broiled fish like this invites a good sauce, giving you an opportunity to serve a relish, salsa, or other sauce to serve as an accompaniment. This dish goes nicely with Zucchini Fritters (page xx).

Ingredients

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3/4 cup mixed, pitted Mediterranean olives
2 large tomatoes, chopped
2 large garlic cloves, minced
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley, preferably flat leaf
2 tablespoons plus 2 teaspoons extra virgin olive oil
1–2 teaspoons lemon juice
4 branzini fillets, about 6–8 ounces each
Salt and freshly ground black pepper, to taste

Instructions

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Preheat the oven broiler with the rack about 4 inches from the heat.

In a bowl, combine the olives, tomatoes, garlic, basil, parsley, 1 tablespoon plus 2 teaspoons olive oil, and the lemon juice.

Mix and set aside.

Brush the fish with the remaining 1 tablespoon olive oil.

Season to taste with salt and pepper.

Broil the fish for 4–, or until cooked through.

Spoon the relish on each of four plates and top with the fish.

Makes 4 servings.

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