Photo of Grilled branzino with roasted pepper relish and fennel by WW

Grilled branzino with roasted pepper relish and fennel

4
2
2
SmartPoints® value per serving
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. You can also seal them in a plastic bag to cool so as not to mess up an additional bowl. Use the red peppers to make a delicious sauce that combines the fresh flavors of lemon, olive oil, garlic, and celery. Foil packets make grilling the fish just as easy. First, season the fish with a bit of olive oil. The fish cooks from the steam created from the foil in less than 10 minutes. Serve with rice or roasted potatoes.

Ingredients

Sweet red pepper(s)

6 medium

Garlic clove(s)

1 large clove(s), grated or minced

Uncooked celery

3 rib(s), medium, thinly sliced

Extra virgin olive oil

4 Tbsp, divided

Fresh lemon juice

3 Tbsp

Table salt

1¾ tsp, divided

Uncooked branzino (sea bass) fillet(s)

2 pound(s), or red snapper fillets (eight 1/4-lb pieces)

Black pepper

¼ tsp

Basil

1 cup(s), coarsely chopped

Uncooked fennel bulb(s)

½ item(s), very thinly sliced

Instructions

  1. Preheat grill to medium-high.
  2. Place whole bell peppers on grill; cook, turning occasionally with tongs, until blackened all over, about 15 minutes. Immediately transfer peppers to large bowl, cover tightly with plastic wrap, and let steam until cool enough to handle, 10−15 minutes. Hold peppers one at a time under running water; rub off charred skin with your fingers. Pat peppers dry and scrape out seeds. Coarsely chop peppers.
  3. In bowl, combine chopped peppers, garlic, celery, 3 tablespoons oil, the lemon juice, and 3/4 teaspoon salt; let sit, stirring occasionally. Coat fish with remaining 1 tablespoon oil and sprinkle with the black pepper and remaining 1 teaspoon salt.
  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