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Grilled branzino with roasted pepper relish & fennel

Grilled Branzino with Roasted Pepper Relish & Fennel

2
Points®
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
8
Difficulty
Moderate
Fire up the grill to make a one-dish dinner infused with smoky flavor. Start by roasting the red peppers on the grill, which is an easy process, then use the peppers to make a delicious sauce that combines the fresh flavors of lemon, olive oil, garlic, and celery. To prevent the fish from sticking to the grill, we place it on a sheet of foil. Poke a few holes in the foil first so the smoke can infuse the fish, then put it on the grill. When the fish is done cooking, just grab onto the foil to remove it from the grill. To save time, buy roasted peppers.

Ingredients

Cooking spray

4 spray(s)

Red bell pepper

6 medium

Celery

3 rib(s), medium, thinly sliced

Fresh lemon juice

3 Tbsp

Garlic

1 large clove(s), grated or minced

Extra virgin olive oil

4 Tbsp, divided

Table salt

1¾ tsp, divided

Uncooked branzino (sea bass)

32 oz, or 4 whole branzino (about 1 lb each), or 8 red snapper fillets (4 oz each)

Black pepper

¼ tsp

Fresh basil

1 cup(s), coarsely chopped

Uncooked fennel bulb

½ item(s), very thinly sliced

Instructions

  1. Preheat grill to medium-high. Grill bell peppers, turning occasionally with tongs, until blackened all over, about 15 minutes. Immediately transfer peppers to large bowl and cover tightly with plastic wrap, or place peppers in paper bag and roll top to close. Let peppers steam until cool enough to handle, 10 to 15 minutes. Rub off charred skins with your hands. Halve peppers and scrape out seeds, then coarsely chop.
  2. In large bowl, mix chopped peppers, celery, lemon juice, garlic, 3 tbsp oil, and 3⁄4 tsp salt. Let pepper relish marinate at room temperature, stirring occasionally, while fish cooks.
  3. Coat fish with remaining 1 tbsp oil and sprinkle with black pepper and remaining 1 tsp salt. Spray 2 large pieces of heavy-duty foil with nonstick spray. Using skewer, poke a few holes in foil to allow smoke to flavor fish. Place 2 whole fish or 4 fillets on each piece of foil, skin-side up. Place fish on foil onto hot grill and cook until fish are golden brown on bottom, about 5 minutes for whole fish and 3 to 4 minutes for fillets. Flip fish and grill, skin-side down, until opaque and browned, about 5 minutes for whole fish and 2 to 3 minutes for fillets. Transfer fish to platter. Stir basil into pepper relish. Spoon relish over fish and scatter fennel over top.
  4. Spray 2 large pieces of foil with nonstick spray; place 4 fillets on each piece of foil, skin side up, and poke a few holes in foil using skewer. Slide foil onto hot grill; cook fillets until golden brown on bottom, 3−4 minutes. Flip fillets; cook, skin side down, until opaque and browned, 2−3 minutes. Arrange fish on platter. Stir basil into pepper relish and spoon over fish. Sprinkle with fennel. Remove skin before eating.
  5. Serving size: 1 fillet and 1⁄3 cup relish and fennel

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