Episode 12: Whole Grilled Fish and Farro Salad
Why eat part of a fish when you could have the WHOLE thing? 🐟 🤿Just chuck it on the grill and call it a day🔥 You might even feel a little crazy 😜 and make a grains salad packed with castaveltrano olives and kumquats🍊It’s still a HOT Italian summer and the Gnudis cannot be managed 🤼♀️ Throw in a champagne sabre 🔪 a broken foot 🦶🏼 and two filming takes- The perfect episode doesn’t exi……🤯
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|| WHOLE GRILLED FISH ||
INGREDIENTS:
2lb snapper or rockfish- shop local! Ask the monger what’s good
1 lemon, sliced
Handful of parsley
2 cloves garlic, sliced
Salt
Olive oil
Get the fishmonger to clean your fish for you. (How many times can I mention this?)
Keep the fish out for about an hour before cooking, it needs to be room temperature. Prepare a cold salt water bath and soak the fish for a couple minutes. This is a mini brine and will give nice flavor.
Dry the fish completely and set it aside. Once completely dry, cut three slashes on each side of the meat. Rub the entire fish with olive oil inside and out.
Stuff the fish with the garlic, parsley and lemon. Salt the entire thing. On a GREASED grill preheated to 450, place the fish trying not to move it until the skin is crisp, about 8 minutes.
The skin should naturally have some give from the grill when it’s ready. Carefully flip it with help from a friend or say a Gnudi prayer. Cook it another 8 minutes, then let rest 5 minutes before serving. You can filet it or just eat it with your hands off a platter. We have done both!
|| SALSA VERDE ||
INGREDIENTS:
½ cup parsley
½ cup basil
2 tbsp capers
2 white anchovy filets in olive oil
4 garlic cloves
¼-½ cup olive oil
METHOD:
Put all ingredients in a food processor and pulse until equally combined and chunky. You shouldn’t need to add a lot of salt if any, the anchovies mostly cover it.
|| FARRO SALAD ||
INGREDIENTS:
2 cups farro, cooked, drained and chilled
1 cup chopped dandelion greens
1 cup chopped wild spinach
½ cup castaveltrano olives
½ cup hazelnuts, toasted then chopped
Handful of mint, parsley and basil
2 lemons, whole
2 shallots, sliced thinly
½ cup olive oil
1 cup kumquats, halved
Salt + pepper
METHOD:
First thing’s first- make your quickle! (Quick pickle). Supreme the lemon then chop it, reserving the juice. Place your sliced shallots in a bowl and sprinkle salt on top. Mix in the lemon + its juice and set aside while you work. This needs to sit about 5 minutes but ideally 15+ for best results.
In a large bowl, combine the farro, dandelion greens, spinach and ¾ of the herbs, olives and hazelnuts. Toss to combine.
Add your olive oil to the lemon/shallot mixture and season with salt and pepper- this is your dressing. Toss the salad by hand with the dressing. Don’t be afraid, wash your hands and get in there!
On a large platter, place the salad in a giant mound. Garnish with your reserved herbs, nuts and olives. Add kumquats on top for a pop of color and flavor.