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Recipe: Grilled Whole Bronzini

Grilled Whole Bronzini from Chef Dustin Brien of Salu

“The Bronzini is one of our most popular dishes at Salu,” says Executive Chef Dustin Brien. “Whole grilled fish is great for summertime; the olive oil and lemon components compliment the dish and create an approachable, yet elaborate entrée (great for one or to share with a group!). It’s the perfect light and healthy dish for the table.”

Grilled Bronzini 

2 bronzini, gutted. fins and gills removed 

2 lemons. juiced and zested

2 lemons. split in half and sliced into half-moons

8 thyme sprigs

8 parsley sprigs

4 T extra-virgin olive oil

Salt and pepper as desired

Combine lemons, herbs, and oil in a large bowl. Stuff the fish with the lemon herb mix dividing the mix evenly between the two fish. Pour the remaining liquid over the fish and refrigerate for 30 minutes. Place the fish on the hottest part of your grill until the skin releases from the grates, then flip and repeat.

Thyme Vinaigrette

2 T thyme, dried


1/2 cup red wine vinegar

1 1/2 cup extra-virgin olive oil

Salt and pepper as desired 

Combine all ingredients in a bowl and whisk until well combined. Drizzle over the grilled fish. The vinaigrette will separate as it sits. Whisk it back together at your leisure. 

 

To submit a recipe to WWOZ email: danielle@wwoz.org

 

Salu Bistro and Bar—located on Magazine Street highlights the French, Italian and Spanish regions of the Mediterranean using the highest-quality and seasonal ingredients, featuring family-style sharing portions for the entire table. In addition to serving great mussels, flatbreads, and sharing plates, the restaurant also makes great cocktails using fresh, seasonal fruits. Salu has a great Happy Hour (Mon-Fri,3-7 pm, half price mussels, flatbreads and ALL drinks) and a great new Sunday Brunch ($15 bottomless bloodys, mimosas, Pimm’s Cups and Screwdrivers).

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