Grilled Branzino and Fennel-Grape Salad

Dinner for 2: Spring has Sprung

I am finally out of my creative rut.

This week, the sun made an appearance and so did a heat wave. By heat wave I mean 55 degrees and sunny. But if you live in a winter climate, you know that feeling when you get the first bit of “warm” weather.

No surprise here, I set up my outdoor deck space and took full advantage of this week’s weather. Glass of wine on the deck, outdoor grilling and just sitting on the patio soaking up all the rays of sunshine. But, now I’m left wondering if my creative rut is just a case of winter blues.

So the inspo for this dish is loosely based from a Marinated Grape and Champagne Vinaigrette Branzino at the restaurant Brasero. If you’re from the Chicago area or planning a summer trip here I highly HIGHLY recommend.

My version of this dish consists of marinated grapes, kumquats, shaved fennel and a crispy skinned branzino with a very simple citrus vinaigrette.

It’s light, citrusy and a great date night dinner, or in my case a dinner for 1. (the boyfriend gets squirm-ish with whole fish). He’s missing out, but more for me!

If you haven’t set up your grill yet, or don’t have access to one I’ve also included instructions for roasting the fish in the oven!

Whole Fish:

You can find Branzino at almost any grocery store with a decent seafood counter. Let your fish monger know that you’d like your fish “cleaned” this just means they will gut, scale and clean the fish for you (which saves you A LOT of time). You can also ask for them to remove the head, it’s completely up to your preference!

If you’re based in the Chicago area, I always find Branzini/Branzino at Whole Foods, Petes Fresh Market and Caputo’s.

What are marinated grapes?

I have been snacking on these all week!

When I had these at Brasero, I had absolutely no idea what to expect. Were they going to be savory, bitter, sour, or sweet? To keep things short, they basically just super juicy flavor enhanced grapes. A bit astringent and very aromatic.

So to make these at home, I figured it was a cross between poaching pears and pickling onions. After two failed attempts and a couple minor tweaks I figured out the flavor combo I was looking for.

You can also use the “pickling” liquid in salad dressings!!

Wine Pairings:

I feel like it’s been a while since I added one of these in here! For this dish I would suggest a Sauvignon Blanc, Pinot Gris, Grüner Veltliner, or a Rose Prosecco (I chose this one because it’s light, fruity, and festive for warm weather).

Random kitchen equipment used for this recipe:

• Butcher Twine

• Mandoline

• Grill- (not entirely necessary but I absolutely LOVE grilling) I purchased a charbroil grill, this is going on it’s third summer and she still works great.

Let’s jump into the recipe:

Grilled Branzino with a Fennel Grape Salad

Servings: 2

Prep Time: 20 Minutes

Cook Time: 10 Minutes (if using oven it will take ~20 Minutes)

Marinated Grapes Ingredients:

• 2 Cups Red Grapes (I also used a mix of Muscat)