Dish with Diane: Chef Michael Psilakis's Grilled Branzino with Bulgar Salad

Dish with Diane: Chef Michael Psilakis's Grilled Branzino with Bulgar Salad
Jane Bruce

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special fish dish. Grilled branzino is served alongside a fresh bulgar salad for a nutritious and flavorful meal.

Click here for more Dish with Diane: Chef Inspired Healthy with Michael Psilakis. Or click here to watch the video.

4
Servings
364
Calories Per Serving
Deliver Ingredients

Ingredients

For the branzino

  • 1-2 pounds each branzino, scaled and gutted, and cut into fillets
  • Extra virgin olive oil
  • Salt and pepper

For the bulgar salad

  • 1  Tablespoon  extra virgin olive oil, plus more for drizzling
  • 1/4  Cup  Finely chopped Spanish or sweet onion
  • cloves garlic, crushed
  • 1  Cup  coarse bulgar
  • 3  Cups  water
  • 3  Tablespoons  capers
  • inner stalks of celery, thickly sliced
  • 1/2  Cup  golden raisins
  • 20  fresh mint leaves
  • 1/4  Cup  chopped dill sprigs
  • roasted red bell peppers
  • Small handful pale inner leaves from celery heart
  • Salt and pepper
  • Lemon juice

Directions

For the branzino

Pre-heat a grill to medium-high. Paint fish with olive oil season with salt and pepper, and place on the grill. Char on each side for approx 8 minutes.

For the bulgar salad

Put a saucepan over medium-low heat and add the olive oil. Add onion and garlic and sauté gently until tender. Add the bulgar and stir over heat for 2 minutes to toast slightly without browning. Add the water and add a generous amount of kosher salt and pepper. Bring to a boil, and remove from the heat. Cover and let stand for 1 hour

Meanwhile in a small pot of lightly salted boiling water, simmer the capers, celery and raisins for 5 minutes. Drain and reserve. Roughly chop the herbs. In a large bowl, combine the cooked bulgar, caper mixture, herbs, strips of peppers and celery leaves. Season with sea salt and cracked pepper and toss well. Drizzle with additional olive oil and a squeeze of lemon

Nutritional Facts

Total Fat
15g
21%
Sugar
16g
18%
Saturated Fat
4g
17%
Cholesterol
47mg
16%
Carbohydrate, by difference
41g
32%
Protein
19g
41%
Vitamin A, RAE
203µg
29%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
167mg
17%
Choline, total
11mg
3%
Fiber, total dietary
4g
16%
Fluoride, F
4µg
0%
Folate, total
82µg
21%
Iron, Fe
11mg
61%
Magnesium, Mg
67mg
21%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
275mg
39%
Selenium, Se
18µg
33%
Sodium, Na
527mg
35%
Water
187g
7%
Zinc, Zn
4mg
50%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

Around the Web