Matthew Underwood with BRIO Tuscan Grille shows us how to make grilled branzino.
BRIO Tuscan Grille's Grilled Branzino
1 ea. Branzino, prepped
as needed Olive Oil Spray
1/8 tsp. Salt and Pepper Mix
2 oz. portion Kale, marinated
3 oz. spoodle Farro, cooked
1 oz. pinch Salt and Pepper Mix
½ oz. ladle Lemon Vinaigrette
1 Tbsp Marcona Almonds
4 pieces Yellow Beets, marinated
4 pieces Red Beets, marinated
1 tsp Beet Marinade
1 drizzle Lemon Vinaigrette
1 Tbsp. Basil, julienned
1 pinch Feta, grated
Spray fish with olive oil and season with salt and pepper.
Place on grill and cook.
In a non-stick sauté, place marinated kale and farro, sauté
Season with salt and pepper, toss.
Add lemon vinaigrette and almonds, remove from heat.
Place farro in the center of an oval platter.
When fish is cooked, remove string and place in the center.
Place beets around, drizzle with marinade.
Drizzle fish with lemon vin.
Garnish entire plate with basil and feta.
Note: string can easily be removed with scissors.