Delicious Grilled Branzino with Eggplant Couscous
Grilled Branzino with Eggplant Couscous
Grilled Branzino with Eggplant Couscous
Ingredients
- 6 tablespoons of high-quality olive oil, with extra for grilling
- 1 small eggplant (approximately 8 ounces), diced into 1/2-inch cubes
- Coarse salt
- 1 small onion, minced
- 1 ripe tomato, diced finely
- 3 garlic cloves, with 2 sliced thinly and 1 grated
- 1 cup of pearl couscous
- 2 lemons, one cut into wedges, 4 strips of zest removed from the other, plus 1 tablespoon of lemon juice
- Freshly cracked black pepper
- 2 tablespoons of finely chopped fresh parsley
- 1 tablespoon of chopped fresh oregano
- 2 branzino fillets (around 10 ounces each), cut in half crosswise
Instructions
Step 1
Start by drizzling 2 tablespoons of olive oil into a medium skillet and heat it over medium-high heat until it shimmers. Once hot, add the diced eggplant, sprinkle with a pinch of salt, and toss it gently in the oil. You'll want to cook the eggplant for about 3 to 5 minutes, stirring occasionally, until it develops a nice brown color around the edges. Next, push the eggplant to one side of the skillet. Add another tablespoon of olive oil to the cleared space, then toss in the chopped onion, diced tomato, and sliced garlic. Stir everything together and let it cook for about 3 minutes, or until the vegetables are softened and fragrant. This will build a wonderful base for your couscous.
Step 2
While your grill warms up to a medium-high heat, grab a mixing bowl and measure out 3 tablespoons of olive oil. To that, add 1 tablespoon of warm water, and then grate in the garlic for that lovely aromatic touch. Squeeze in the juice of a fresh lemon, and toss in a handful of chopped parsley along with some dried oregano. Season your mixture with salt and pepper to taste. Give everything a good stir until it’s well combined, and set it aside for a moment. This flavorful marinade will really elevate your branzino once it hits the grill!
Step 3
To get started, preheat your grill to medium-high heat, which is around 400°F to 450°F. While the grill is heating up, drizzle a little oil on the grates to prevent sticking—this will help those lovely grill marks form on your branzino. Now, take your branzino and season it generously with salt and pepper, making sure to get both the inside and outside coated. Once the grill is ready, place the fish skin-side down on the grates. Add the lemon quarters alongside, cut-side down, so they can caramelize beautifully. Grill the fish for about 3 minutes, or until you see those gorgeous grill marks and the flesh is beginning to turn opaque. Then, gently flip the branzino over and grill for another minute, or until it's cooked through and flakes easily with a fork. When it’s done, carefully transfer the fish and the grilled lemons to a plate, and get ready for that delicious meal ahead!
Step 4
To plate your dish, start by spooning a generous portion of the eggplant couscous onto each plate, creating a cozy little nest for the fish. Next, carefully place the grilled branzino on top, with the skin side facing up to showcase that beautiful golden crust. Finally, drizzle the vibrant herb sauce over the fish, letting it cascade down the sides. Don’t forget to add a grilled lemon half to each plate for a zesty touch that pairs perfectly with the dish. Enjoy the colorful presentation and the fresh aroma wafting from your creation!
Nutrition Information
My Tip
To achieve that beautiful, crispy skin on the branzino, make sure to pat the fish dry with paper towels before seasoning. This helps remove excess moisture, allowing it to sear perfectly on the grill.
Leftovers
To store your leftover Grilled Branzino with Eggplant Couscous, place the fish and couscous in separate airtight containers in the fridge, where they’ll stay fresh for up to three days. When you’re ready to enjoy them again, reheat the couscous in a skillet with a splash of olive oil over medium heat, and warm the fish gently in the oven to maintain
Make It Your Own
For a delightful twist, try swapping the pearl couscous for quinoa for a gluten-free option. You’ll still get that lovely texture, and the nutty flavor of quinoa pairs beautifully with the grilled branzino and eggplant.