Fire-Scorched Whole Branzino with Cascading Fennel-Pomegranate Salad & Green Zhug Tahini

Instructions

1. 1

   Preheat your grill to medium-high heat. Using a very sharp knife, score the skin of 2 whole branzinos diagonally three times on each side, going just down to the bone. Rub the outside and inside cavities generously with 2 tbsp extra-virgin olive oil, 1 tbsp sumac, 1 tsp ground coriander, 1 tsp kosher salt, and 1/2 tsp black pepper. Stuff the cavities with the slices from 1 large lemon and the reserved stems from your 1 cup mixed herb leaves (dill, mint, cilantro). Let the fish rest while you prep the sauces.

   5 min

   Tip: Scoring the fish ensures even cooking and allows those bold Middle Eastern spices to penetrate the flesh deeply.

2. 2

   In a food processor or blender, combine 1/2 cup pure tahini paste, 2 cloves garlic, 1 serrano chili, half of the 1 cup mixed herb leaves (dill, mint, cilantro), the juice of half of 1 large lemon, 1/2 tsp kosher salt, and 1/3 cup ice water. Blend on high until vibrantly green, aerated, and velvet-smooth. If it seizes or is too thick, stream in a few more drops of ice water.

   5 min

   Tip: Ice water is the secret to fluffy, light-colored tahini. It shocks the sesame paste and prevents it from splitting.

3. 3

   Using a mandoline or your sharpest knife, thinly shave the 1 large fennel bulb and 4 crisp radishes. Place them in a large mixing bowl with the 1/2 cup pomegranate seeds and the remaining half of the 1 cup mixed herb leaves (dill, mint, cilantro). Do not dress this yet—we want it aggressively crisp when it hits the hot fish.

   5 min

   Tip: Submerging the shaved fennel in ice water for a few minutes will make it shockingly crisp, just dry it well before using.

4. 4

   Ensure your grill grates are clean and oiled. Place the stuffed branzinos directly on the hottest part of the grill. Do not touch them. Let them blister and char untouched for 5 minutes, allowing the skin to naturally release from the grate.

   5 min

   Tip: Patience is everything here! If you try to flip the fish and it resists, it is not ready. Let the fire do its job.

5. 5

   While the fish cooks on the first side, heat 1 tbsp extra-virgin olive oil in a small skillet over medium heat. Add the 1/3 cup sliced almonds and toast for 3 minutes until golden and fragrant. Stir in the 1 tsp Urfa biber and 1/4 tsp kosher salt, letting the pepper sizzle and release its dark, smoky oils for 30 seconds. Remove from the heat.

   4 min

   Tip: Watch the almonds like a hawk; they will go from perfectly golden to burnt in seconds.

6. 6

   Using a large fish spatula, carefully flip the branzinos. Cook for another 5 minutes on the second side until the skin is blistered and the flesh is opaque and flakes easily near the spine.

   5 min

   Tip: If the tail gets too dark, slide a piece of foil under it.

7. 7

   Just as the fish finishes, dress your prepared salad mixture. Add the remaining juice from the 1 large lemon, 1 tbsp extra-virgin olive oil, and a generous pinch of 1/4 tsp kosher salt. Toss aggressively with your hands so the fennel begins to break down slightly and mingle with the herbs.

   3 min

   Tip: Tossing right at the end ensures the herbs don't bruise and the fennel retains its crunch.

8. 8

   Time to plate beautifully. Swoosh the green zhug tahini across a massive, gorgeous platter. Carefully lay the scorched branzinos right in the center. Mound that towering fennel salad directly over the fish, letting it cascade down the sides into the tahini. Spoon the sizzling Urfa almonds and their crimson oil over the top of the entire dish. Serve immediately.

   3 min

   Tip: This dish is all about contrast: hot fish, ice-cold salad, creamy tahini, and crunchy almonds. Bring it to the table whole and let your guests marvel before serving.