Cooking with FOX 7: Grilled Branzino

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 

Method: 
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.