Grilled Herb-Crusted Branzino with Sauvignon Blanc Citrus Reduction

Ingredients

• 2 wholebranzino (1 lb each), gutted and scaled
• ½ cuppanko breadcrumbs
• 2 tbspfresh parsley, finely chopped
• 1 tbspfresh dill, finely chopped
• 1 tsplemon zest
• 1 clovegarlic, minced
• 2 tbspolive oil, divided
• ¼ cupSauvignon Blanc
• 2 tbspfresh lemon juice
• 1 tbspcold unsalted butter, cubed
• to tastesalt and freshly ground black pepper
• 1 lemoncut into wedges, for garnish
• optional handfulmicrogreens for garnish

Instructions

1. 1
   Preheat grill to medium-high (400 °F) and lightly oil the grate.
2. 2
   In a small bowl combine panko, parsley, dill, lemon zest, garlic, 1 tbsp olive oil, a pinch of salt and pepper. Mix until breadcrumbs are evenly moistened.
3. 3
   Pat fish dry and season inside and out with salt and pepper. Brush outside with remaining 1 tbsp olive oil, then press herb crust onto both sides of each fish.
4. 4
   Grill fish 4 – 5 minutes per side, until skin is crisp and fish flakes easily (internal temp 140 °F). Transfer to a platter and tent loosely with foil.
5. 5
   While fish rests, pour Sauvignon Blanc and lemon juice into a small skillet over medium heat; simmer 2 minutes to reduce by half.
6. 6
   Lower heat and whisk in cold butter one cube at a time until sauce is glossy; season with salt and pepper.
7. 7
   Plate fish, spoon citrus reduction over the top, garnish with lemon wedges and microgreens. Serve immediately with an extra glass of chilled Sauvignon Blanc.