Grilled Branzino with Chipotle Mayonnaise

Grilled Branzino with Chipotle Mayonnaise
Serves 4

4 1-lb. whole branzino, scaled and gutted
Salt and freshly ground pepper, to taste
4 thyme sprigs, divided use
4 bay leaves, divided use
2 lemons, 1 cut into 8 thin slices, 1 cut into wedges
2 bulbs fennel, cut into 8 slices
Olive oil (enough to coat the fish)
Fresh garlic (enough to coat the fish)
1 T. extra-virgin olive oil
Finely chopped parsley for garnish

Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf, two lemon slices and two fennel slices.

Rub the outside of the fish with olive oil and garlic. Season with salt and pepper.

Grill the fish over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side.

Serve immediately. Garnish with parsley and serve with lemon wedges and chipotle mayonnaise on the side.

Chipotle Mayonnaise

1 c. mayonnaise
2 chipotles in adobo sauce
1 c. sour cream
1/2 lime, juiced
1 pinch fresh cilantro
Salt and freshly ground black pepper, to taste

Put first five ingredients in a food processor and purée. Season with salt and pepper to taste.

Executive Chef Mario Medina
Bernini’s Bistro
7550 Fay Avenue
La Jolla, CA 92037
858-454-5013