Grilled Butterflied Branzino with Pipirrana & Saffron Aioli

Grilled Butterflied Branzino with Pipirrana & Saffron Aioli

Ingredients:

For the Branzino

• 2 whole branzino, butterflied
• Olive oil
• Kosher salt and freshly ground black pepper

Pipirrana Salad

• 1 lb sungold tomatoes, halved
• 1 English cucumber, peeled and diced
• 2 poblano peppers, diced
• 2 red bell peppers, diced
• 1 bunch green onions, thinly sliced
• ½ cup manzanilla olives, sliced

Dressing

• Juice and zest of 1 lemon, 1 lime, and 1 orange
• ¼ cup sherry vinegar
• ¾ cup extra virgin olive oil
• 2 Tbsp honey
• 2 Tbsp harissa
• 4 garlic cloves, finely minced
• ½ cup parsley leaves, finely chopped
• 1 tsp ground cumin
• 2 tsp kosher salt
• 1 tsp black pepper

Whisk together all dressing ingredients in a medium bowl. Stir in the chopped vegetables. Let marinate in the refrigerator for at least 2 hours to develop flavor.

Saffron Aioli

• 1 small pinch saffron
• 1 Tbsp sherry vinegar
• 1 Tbsp lemon juice
• 1½ tsp water
• 3 garlic cloves2 egg yolks
• 1½ tsp kosher salt
• 1 cup grapeseed oil
• 1 cup extra virgin olive oil

In a small bowl, combine vinegar, lemon juice, water, and saffron. Let sit for 10 minutes to bloom the saffron.

Mix the oils in a pourable container. Add all remaining ingredients (except oils) to a food processor. With the processor running, very slowly drizzle in the oil mixture until emulsified and thick.

Preparation

1. Preheat a charcoal or gas grill to medium-high.
2. Coat the branzino with olive oil and season generously with salt and pepper. Let sit at room temperature while the grill heats.
3. Place the fish skin-side down on the hot grill. Cook for 3 minutes.
4. Carefully flip the fish using two spatulas. Grill for another 1–2 minutes, or until the internal temperature reaches 125°F.
5. Let rest for 5–8 minutes.

To serve:
Spoon the Pipirrana salad onto a large platter. Lay the grilled branzino on top, then dollop with saffron aioli. Garnish with parsley leaves and a drizzle of olive oil.