Salsa Verde Grilled Branzino
A simply seasoned grilled branzino filet lets the quality of the fish speak for itself. Chef DeLucie pairs the perfectly cooked fish with a bright, tangy salsa verde made with fresh herbs and salty capers, as well as a nutty farro salad, and herbed roasted carrots. A squeeze of lemon over the top brings the whole dish together.
Nutritional facts
Protein
36g
Carbs
59g
Calories
800
Fat
47g
Ingredients
Chives, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Carrots, Black Pepper, Capers, Lemon, Garlic, Farro, Kosher Salt, Thyme, Basil, Italian Parsley, Branzino
Reviews
4.6
Based on 137 reviews
Evan Mastronardi · 10/14/24
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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