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Dinner Rush! Whole Branzino with Grilled Peach Caprese

I’ve been called many things in my life, but a slave to fashion is not one of them. I don’t care what the calendar says. What, just because Labor Day has passed I should pack up and forget about all things summer? Fine, the white hot pants can retire for now, but I’ll be damned if the grill is being nestled back into the far corners of the garage. Not now. Not yet.

As the bounty of summer fruits has come pouring into my local farm stands, peaches and tomatoes are nailing it right now.  Chefs like to say that “if it grows together, it goes together,” and I, for one, couldn’t agree more. I love a good old fashioned watermelon-tomato salad during the warmer months, but slipping a few peaches into your caprese takes it to a whole other level. The flavor of the peach is heartier and totally satisfying, especially after a quick go with the grates of a hot grill.

For those of you squeamish about working with a whole fish, I make one simple request: try something new. Enjoying a whole fish is a great interactive eating experience that encourages lots of sharing of plates at the table (be mindful of the bones in the meat). Any reputable fish market will take care of all the mess work, too — just ask them to gut the fish for you (they’ll even take the head off if that’s a bit too much for you.)

Sorry, one more request: don’t let the calendar tell you what to do, either. Enjoy the warm outdoor weather for as long as we’ve got it.

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