About recipe

Summery, lite, and dashed with an amazing spice blend, this dish of branzino and mixed-herb salad is a delicious summer-season centerpiece.

Ingredients (serves 4)

• 2 whole branzino with the skin (or similar white fish, such as rainbow trout)
• 1 tablespoon dried thyme
• ½ tablespoon ground allspice
• 1 tablespoon ground black pepper
• ½ tablespoon ground cinnamon
• ½ tablespoon powdered ginger
• ½ tablespoon cayenne pepper
• Salt to taste
• 1 bunch of cilantro
• ½ white onion, sliced
• 3 garlic clove minced
• 1 whole pineapple
• 1 bunch of mint
• 1 bunch of parsley
• 1 bunch of dill
• 16 ounces mixed greens (or greens of choice)
• 2 teaspoons mayonnaise
• ¼ cup olive oil

Preparation

Branzino

1. Preheat grill or griddle until slightly smoky.
2. While grill is preheating, prepare your fish.
3. If your fish has scales, scale, rinse, and pat dry. (You can ask your fish monger to scale and clean your fish.)
4. Slice onion, garlic, and 1 lime into thin slices.
5. Roughly chop half of your cilantro and fill the fish cavity with the lime, onion, garlic, and cilantro, as well as the light salt.
6. Mix the spices in a bowl. You can also adjust spice level to your preferrence.
7. Brush the fish with mayo and sprinkle with herb spice mix. Once it’s coated with spices, place the fish on the grill for about 5 minutes per side.
8. Allow the fish to become easy to pull from the grill. Place the fish on platter.

Pineapple Salad

1. Skin and core the pineapple. Cut the pineapple into slabs or rings and grill until beautiful char marks are present, roughly 1 minute per side.
2. Pull the pineapple from the grill and let it come to room temperature.
3. Pick the remaining herbs from the stems and toss them with greens of your choice.
4. Zest and squeeze limes over greens. Toss with light olive oil and salt.