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American · Main
Grilled Branzino with Brioni Broth
Skin-on branzino fillets dry-brined, dusted with an herb rub and grilled on the skin side until crisp and marked, served over a light butter-enriched white wine and chicken broth. The same method suits sea bass, snapper, salmon or trout.
- YieldServes 4
- Hands-on45 min
- Total1 h 25 min
- Difficulty
Ingredients
Fish
- 4fresh branzino fillets, skin on, about 170 g (6 oz) each
- ¼ tspkosher salt
- 1 tspMarietta's Fish Rub
- to tastemayonnaise, a thin film for the skin side
Brioni broth
- 45 gunsalted butter, 3 tbsp, divided 1 tbsp / 2 tbsp
- 40 gwhite onion, diced (1/4 cup)
- 1 tspfresh thyme leaves
- 120 mldry white wine, 1/2 cup
- 480 mllow-sodium chicken broth, 2 cups
- 0.13 tspwhite pepper
- to tastesalt
To serve
- to tastecarrot sticks, a raft to keep the skin crispoptional
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