Char- Grilled Branzino With Chimichurri

Also known as sea bass, loup de mer (French), lavraki (Greek), and robalo (Portuguese), this sweet fleshed fish will make any seafood doubter a lover.

Ubiquitous in better markets, ask the fishmonger to clean out the guts but keep the head on. You don’t have to eat it. It’s just to impress your family and friends.

Don’t let the bones scare you either. As you see in the reel they practically fall out of the fish.

Take a bite and the sweet meat melts in your mouth, complemented by the chimichurri- tangy lime, pungent garlic, herby cilantro & parsley, sublime olive oil, kicked up with kosher sea salt.

COOKS TIPS

  • Watch a tutorial on how to fillet and remove the bones. Truly, it’s simple.

  • I love my chimichurri with parsley & cilantro, but there are many variations, including vinegar, oregano, etc. Do some research and add your own touch.

    P.S. You can do this dish. If you can’t grill, drag someone over who can. Tell them you’ll have a chilled Sancerre, or Provençal Rosé ready to cool them off.

    P.P.S. The apron’s (in reel below) a gift from our cousin from Greece, a take on our name.

    P.P.P.S. Did you notice my outfit change (reel)? While the fish rested I showered and shaved in time to filet and serve to my guest.

    When I’m not chopping heads off fish, I’m a Motivational Leadership & Wellness Speaker. Message me or go to my website and ask me how I can inspire your company/school district.

    I’m also a Life Coach that helps people eat better, exercise smarter, get motivated, and take control of their life. Message me or go to my website and let’s talk about helping you look and feel your best.

    #fishrecipe #branzino #cooking #lifecoach #healthcoach

Watch Reel

 

Recipe

 

What You’ll Need

Chimmichurri

  • parsley, 1 bunch, chopped,

  • cilantro, 1 bunch, chopped

  • garlic, 1 bulb, chopped

  • limes, 5-6, juiced, zest of 2-3

  • olive oil, extra virgin, 2-3 cups and more, depending on taste

  • Kosher sea salt, to taste

Fish

  • Branzino, 2 whole, heads on, gutted

Equipment

  • Grill

To Prepare

  1. Mix chimichurri ingredients- 1 cup parsley, 1 cup cilantro, 2 cups olive oil, lime juice & zest, handful salt, mix. Taste- should taste salty & limey.

  2. Get grill hot

  3. Slather fish inside and out with chimichurri

  4. Grill for 6-7 minutes, flip, grill 6 more minutes, remove and let sit 5-10 minutes

  5. Cut off head and tail, slice along backbone, flip open, remove bones (watch a video on how to do this), lift onto serving platter, drizzle generously with chimichurri, fresh cilantro, and salt, serve, enjoy!

Peter Kofitsas MS, PT

Peter Kofitsas MS, PT is a sought after Motivational Leadership & Wellness Speaker, Life & Health Coach, Author, Nutritionist, Physical Therapist, Food/Restaurant Consultant, and former Scholarship Football Athlete. He’s also been called, “The Missing Link” in employee wellbeing working with companies including Goldman Sachs as well as school districts. As an expert for the media, he has appeared on ABC, FOX, MSN, TLC, and in Fitness magazine. He’s the author of 3 books, including, Shop, Cook, Eat. He’s also the creator of the 5 Minutes to Fitness+ Program, a revolutionary lifestyle program for achieving optimal health which has been featured on QVC and FOX. He’’s been helping individuals, companies, and school districts assist their employees in being their best selves, tapping into their full potential, and finding fulfillment in what can be a challenging world.

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