Valentine's Day Dinner for Two

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Chef Sheila Lucero from Jax Fish House and Oyster Bar shows us how to make Grilled Branzino.


Grilled Branzino
Roasted fingerling potatoes, arugula, goat cheese, grilled lemon, sherry vinaigrette

Serves 2

4 filets Branzino (also known as Loup de Mer, European sea bass)
*ask your fishmonger to scale and filet your fish before purchasing
1 each lemon, thinly sliced
4 sprigs thyme
2 sprigs parsley
2 sprigs tarragon
2 Tbs. extra virgin olive oil
2 tsp. salt
½ tsp fresh cracked black pepper

Rinse Branzino under cold water. Pat dry with a paper towel.
Drizzle olive oil over fish, and season with salt and pepper.
Place lemon, and fresh herbs on top of fish.
Set aside in the refrigerator until you are ready to grill.

Fingerling potatoes
½ # fingerling potatoes, quartered lengthwise
1 Tbs. extra virgin olive oil
1 tsp. kosher salt
½ tsp. fresh cracked black pepper

Pre-heat oven to 375. Place potatoes in a large bowl toss with oil and season with salt and pepper. Place seasoned potatoes on a metal sheet tray and roast until potatoes are tender and golden in color. Approximately 20-30 minutes.

Mustard Vinaigrette
½ each shallot, minced
2 oz. sherry vinegar
2 sprigs thyme, stems removed and discarded, leaves minced
½ tsp. Dijon
½ Tbs. brown sugar
½ tsp. salt
¼ tsp. black pepper
¼ cup vegetable oil
2 Tbs. extra virgin olive oil

Place all ingredients except oils in the blender.
Turn blender on medium speed. Slowly add oil until mixture is emulsified.
Assembly

1 each lemon, cut in half horizontally
2 cups arugula
2 oz. goat cheese, 1 year aged, shaved thin
*Haystack Mountain – queso de mano

Pre-heat grill to a medium-high heat.

Place fish on grill as well as the 4 lemon halves, cut side down.
Grill the Branzino for 2-3 minutes per side.
As fish are cooking place roasted potatoes in a large bowl and add arugula.
Toss with half the sherry vinaigrette.

On two plates, place dressed potatoes and arugula down the middle of the plate. Essentially long enough for the fish to lie on.
Place pieces of shaved cheese on top of potatoes and arugula.
Lay grilled branzino on top and drizzle the fish with the rest of the vinaigrette.
Place one grilled lemon half on each plate. Serve and enjoy.

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