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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.


For the branzino

  • 4 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
  • 2 cloves garlic, crushed
  • 1 Cup coarse bulgar
  • 3 Cups water
  • 3 Tablespoons capers
  • 3 inner stalks of celery, thickly sliced
  • 1/2 Cup golden raisins
  • 20 fresh mint leaves
  • 1/4 Cup chopped dill sprigs
  • 4 roasted red bell peppers
  • Small handful pale inner leaves from celery heart
  • Salt and pepper
  • Lemon juice


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