Best Pesce Azzuro Alla Griglia Recipes

Branzino Alla Max image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
4 (8 ounce) sea bass or branzino fillets
Salt and freshly ground black pepper
1 red pepper, seeded and coarsely chopped
1 purple onion, coarsely chopped
1 zucchini, coarsely chopped
Fresh parsley, finely chopped, for garnish
Sweet Sour Sauce
3 tablespoons extra-virgin olive oil
1/2 cup balsamic vinegar
2 tablespoons honey

Steps:

In a pan, heat 2 tablespoons extra-virgin olive oil and add the sea bass fillets. Season with salt
and pepper, to taste. Cook for a few minutes on each side or until the fish is just cooked through and remove the pan from the heat.
In another pan, heat up the remaining 2 tablespoons olive oil and add the red pepper, onion, and zucchini. Cook the vegetables until fork tender, and season with salt and pepper, to taste.
To make the Sweet Sour Sauce: Heat up the extra-virgin olive oil. Add the balsamic vinegar, and honey, and stir well. Cook and let reduce, until the sauce thickens.
Place each sea bass fillet over a bed of cooked vegetables. Drizzle with sweet and sour sauce and sprinkle with parsley. Serve warm.

Grilled Seafood: Frutti di Mare alla Griglia image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

9 pounds assorted Mediterranean fish and shellfish, such as branzino, dorade, and red mullet, scaled and gutted; and langoustines and large sea scallops, shelled
8 lemons, juice 5 of the lemons and cut the other 4 in half
Extra-virgin olive oil, for dressing the fish
Salt and freshly ground pepper
4 ounces thyme sprigs
10 sprigs parsley, roughly chopped

Steps:

Preheat grill.
Rinse the fish inside and out and pat dry. Place the fish and shellfish in a shallow plate and sprinkle on all sides with lemon juice. Drizzle olive oil over everything and season inside and out with salt and pepper. Stuff the whole fish with a few thyme sprigs.
When the grill is too hot to hold your hand 6-inches above the grill for more than a few seconds, it's ready. Grill the fish without moving it until golden brown grill marks appear. Turn it over and finish grilling on the second side; until the flesh is moist and opaque. Some fish may take longer than others; check often and remove the fish as it finishes cooking.
To serve, arrange the cooked fish on a large serving platter and drizzle all over with extra-virgin olive oil. Mix any leftover lemon juice with olive oil and coarse salt to make a dipping sauce. Garnish with the parsley and lemon halves.