Grilled Bronzini and Chopped Summer Salad

Grilled Bronzini and Chopped Summer Salad

Dena Moran

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:

2 scaled and cleaned Bronzini
Salt and Pepper (I used Red Hawaiian Sea Salt and a blend of black and red peppercorns)
2 sprigs each of fresh sage and rosemary
olive oil for drizzling

    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: 

    Finely chopped medium tomato, 1/2 red onion; 1/3 English Cucumber
    1/2 yellow pepper, 1/2 avocado, 1/2 peach
    basil and a squeeze of lemon (to taste)
    Dress with La Castellina Olive OilUnio 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