Grilled Bronzini and Chopped Summer Salad
These silver-skinned, salt water Aegean fish weigh from 3/4 lb to 1 1/4 lbs and come to Olde Hudson overnight from the Aegean. Their delicate, fresh flavor is the perfect foil for the complex, chutney-like chopped summer salad below. If you want the salad to be less creamy omit the avacado.
I hope you try this Flash Recipe -- a delicious minimalist meal made quickly with the best ingredients
For the fish:
Heat your grill to medium high. Rinse fish and pat dry then season the cavity with salt and pepper and add the sage and rosemary sprigs. Season the skin with salt and pepper and drizzle with good olive oil. Grill quickly on medium-high heat for 4 minutes per side.
For the summer salad:
1/2 yellow pepper, 1/2 avocado, 1/2 peach
basil and a squeeze of lemon (to taste)
Dress with La Castellina Olive Oil: Unio Cabernet Sauvignon Vinegar
salt and pepper
fold gently together for a perfect partner for the grilled Bronzini
These ingredients can be found at Olde Hudson