Grilled Branzino with Toasted Hazelnuts and Couscous
0 min
PREP TIME
0 min
TOTAL TIME
Easy
COOKING SKILL
0
SERVING SIZE
Ingredients
For the Branzino
- 2 tbsp. extra-virgin olive oil, plus more for brushing on the grill
- 2 tbsp. unsalted butter
- ½ cup coarsely chopped hazelnuts
- ¼ cup chopped flat-leaf parsley
- 4 Branzino fillets
- ¼ cup chopped flat-leaf parsley
- ¼ cup chopped fresh thyme leaves
- ½ lemon, thinly sliced
- Kosher salt and freshly ground black pepper
For the Couscous
- 2 tbsp. extra-virgin olive oil
- 1 cup uncooked couscous
- 4-5 cloves minced fresh garlic
- 4-5 stalks of asparagus, cut into small pieces
- Salt & pepper to taste
Instructions
- Cook the couscous according to package instructions.
- Heat olive oil in a medium pan. Add asparagus and garlic and sautée
for a few minutes. Add the cooked couscous and continue to sautée, adding salt and pepper to taste. Set aside. - Heat a cast-iron stovetop grill pan over very high heat and brush lightly with olive oil.
- Combine the olive oil, butter, and hazelnuts in a small saucepan and cook over medium heat until the butter is melted. Set aside.
- Season both sides of each branzino filet lightly with salt and pepper.
- Grill until nicely charred, 2-3 minutes on each side, depending on the thickness.
- Return the butter mixture to medium heat and cook until it sizzles.
- Add couscous to the center of each plate. Place a branzino filet over the couscous, slightly off center. Pour hazelnut butter over each filet and garnish with chopped herbs and lemon slice.