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Grilled Branzino Recipe

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This recipe for Grilled Branzino, by , is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dennis Pedra



2 1/2 pounds baking potatoes, peeled and cut into chunks
3/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup Champagne vinegar
1 Tablespoon finely grated garlic

1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1teaspoon chopped marjoram
1/2 cup extra virgin olive oil, plus more for brushing
salt and pepper

Four 1 to 1 1/4 pound whole Branzino, cleaned

In a medium saucepan, cover the potatoes with water and bring to a boil. season with salt and simmer over moderate heat until tender, about 15 minutes. Drain well. Press the potatoes through a ricer into the saucepan. Stir in the olive oil, vinegar, lemon juice and garlic and season with salt. Keep warm

In a small bowl whisk the lemon juice and lemon zest with the Dijon, oregano and marjoram. Gradually whisk in the 12 cup olive oil until incorporated. Season the ladolemono with salt and pepper.

Light a grill and oil the grates. season the fish with salt and pepper. Grill over moderately high heat, turning once until the fish are white throughout, about 15 minutes total. Transfer the fish to plates. Serve with the ladolemon and skordalia.

The skordalia and ladolemono can be refrigerated overnight

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Number Of Servings:




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