Grilled Branzino Fillets with Potato & Spinach Salad
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 4
Michael Solomonov flavors the warm potato-and-egg salad here with a red wine vinaigrette, then spices it with za’atar, a Middle Eastern blend of sesame seeds, herbs and sumac.
- 3 large Yukon Gold potatoes
- Kosher salt
- 1 large egg
- 1 cup packed baby spinach
- 2 celery ribs, thinly sliced
- 2 tablespoons minced red onion
- 2 1/2 tablespoons red wine vinegar
- 2 teaspoons za’atar (see Note)
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 1/2 teaspoon Aleppo pepper
- 1/4 teaspoon ground fenugreek
- Four 4-ounce branzino fillets with skin
- In a medium saucepan, cover the potatoes with water, add a large pinch of salt and bring to a boil. Cook over moderate heat until tender, 25 to 30 minutes. Drain the potatoes and let cool slightly, then peel and cut them into 1/2-inch dice.
- Meanwhile, in a small saucepan, cover the egg with water and bring to a boil. Simmer over moderate heat for 10 minutes. Drain and cool under running water, then peel and coarsely chop the egg.
- In a medium bowl, toss the potatoes with the egg, spinach, celery, onion, vinegar, za’atar and the cup of olive oil. Season the potato salad with salt.
- Light a grill or preheat a grill pan. In a small bowl, combine the Aleppo pepper and fenugreek. Brush the fish with olive oil, sprinkle on both sides with the spice mixture and season with salt. Grill the fish skin side down over high heat until the skin is crisp, 3 to 4 minutes. Turn the fish and cook just until white throughout, about 1 minute longer. Transfer the branzino to plates and serve with the potato and spinach salad.
Citrusy, minerally Sancerre
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Congratulations to Mei Lin, winner of Top Chef Season 12.