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.
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.
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