Healthy Recipe: Grilled Branzino from Jax Fish House

Sample a delicious entrée from Jax Fish House, which opens in late September, right now in your kitchen!

Grilled branzino with roasted fingerling potatoes, arugula, goat cheese, grilled lemon, sherry vinaigrette from Jax Fish House


Serves 2

Fingerling potatoes

1/2 pound fingerling potatoes, quartered lengthwise

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

Pre heat oven to 375.  Place potatoes in a large bowl toss with oil and season with salt and pepper. Place seasoned potatoes on a metal sheet tray and roast until potatoes are tender and golden in color, approximately 20- 30 minutes.

Mustard vinaigrette

1/2 each shallot, minced

2 ounces sherry vinegar

2 sprigs thyme, stems removed and discarded, leaves minced

1/2 teaspoon Dijon

1/2  tablespoon brown sugar

1/2  teaspoon salt

1/4 teaspoon black pepper

1/4  cup vegetable oil

2 tablespoons extra virgin olive oil

Place all ingredients except oils in the blender. Turn blender on medium speed. Slowly add oil until mixture is emulsified.


1 each lemon, cut in half horizontally

2 cups arugula

2 ounces goat cheese, 1 year aged, shaved thin (Haystack Mountain—queso de mano recommended)

Grilled Branzino

4 filets branzino (also known as Loup de Mer, European sea bass) Ask your fishmonger to scale and filet your fish before purchasing.

1 each lemon, thinly sliced

4 sprigs thyme

2 sprigs parsley

2 sprigs tarragon

2 tablespoons extra virgin olive oil

2 teaspoons salt

1/2 teaspoon fresh cracked black pepper


Rinse branzino under cold water. Pat dry with a paper towel. Drizzle olive oil over fish, and season with salt and pepper. Place lemon and fresh herbs on top of fish. Set aside in the refrigerator until you are ready to grill.

Preheat grill to a medium-high heat.  Place fish on grill as well as the 4 lemon halves, cut side down. Grill the branzino for 2-3 minutes per side.

As fish are cooking place roasted potatoes in a large bowl and add arugula. Toss with half the sherry vinaigrette.

On two plates place dressed potatoes and arugula down the middle of the plate long enough for the fish to rest on. Place pieces of shaved cheese on top of potatoes and arugula. Lay grilled branzino on top and drizzle the fish with the rest of the vinaigrette. Place one grilled lemon half on each plate. Serve and enjoy.