Grilled Branzini with Grilled Potato Slices

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Cardini’s® Light Greek Vinaigrette drizzles over potatoes and perfectly grilled branzini fillets in this fresh fish dinner recipe.

READY In

35 Minutes

PREP TIME

20 Minutes

COOK TIME

15 Minutes

SERVES

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Ingredients

1/3 cup Cardini’s® Light Greek Vinaigrette

4 Yukon gold potatoes

3 tablespoons vegetable oil, divided

Salt and pepper

Four (4 ounce) branzini fillets (sea bass or red snapper)

2 tablespoons fresh chopped oregano

2 tablespoons chopped parsley

1/3 cup diced cherry tomatoes

1 tablespoon chopped capers

Directions

Step 1:

Preheat grill or grill pan to medium-to-high heat. Slice potatoes into ¼" slices. Place on a tray and brush both sides with oil and sprinkle with salt and pepper.

Step 2:

Arrange fish fillets on a tray and brush with the remaining oil and sprinkle with salt and pepper.

Step 3:

Arrange the potatoes on the grill and cook until the potatoes are marked and golden, about 2 to 3 minutes on each side. Move them frequently to keep them from burning. Remove from grill; place on a tray and cover with aluminum foil.

Step 4:

Place the fish fillets on the grill, skin side down and grill until the skin is crisp, about 3 to 4 minutes. Carefully turn the fish over and cook 1 to 2 additional minutes or until it turns white and is cooked through.

Step 5:

Arrange the potatoes on a tray with the fish. Pour vinaigrette over the fish and potatoes.

Step 6:

Sprinkle the fish and potatoes with oregano, parsley, tomatoes, and capers.