Behind the Recipes
Grilled Branzino with Stewed Tomatoes, Smoked Paprika and Piquillo Peppers by Chef Eric Hara
Makes 1-2 serving
INGREDIENTS:
2 one lb. Branzino, butterflied and deboned
1 and 1/2 onion, julienned
1/4 cup garlic cloves, sliced
1/2 can San Marzano tomatoes, drained
1 cup white wine
1 tbsp. smoked paprika
1/2 tsp. saffron
1/2 cup baby zucchini, cut on a bias
1/4 cup Piquillo peppers, julienned
4 tbsp. Picholine olives, julienned
2 tbsp. basil, chiffonaded (cut into long strips)
1 tbsp. oregano, chiffonaded (cut into long strips)
Salt and pepper to taste
Olive oil for drizzling
PREPARATION:
1. Coat your fish with olive oil. Salt and pepper fish both inside and out. Place fish on the grill and cook each side for 3-4 minutes.
2. In a saucepan (on the grill or stove top), sweat onions and garlic with smoked paprika and saffron.
3. Add wine and bring to a boil. Once boiling add tomatoes.
4. Simmer for 45 minutes to one hour (or until liquid has reduced).
5. With 15 minutes left, add baby zucchini and peppers. Finish with olives, basil and oregano.
6. Plate your fish on top of stewed vegetables and enjoy!
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