2 pints Sunripe Grape Tomatoes
1 whole cleaned, scaled branzino (approx. 1.25 lbs)
½ lb peeled shallots, whole
1 small head yellow cauliflower
10 cloves peeled garlic
1 cup white cooking wine
1 cup chicken stock
2 tbsp extra virgin olive oil
1 bunch Italian flat leaf parsley
1 Meyer lemon
4 sprigs rosemary
1 cup fresh thyme
Salt and pepper to taste
Servings: 2
1Lightly coat whole fish with extra virgin olive oil. Add a liberal coating of salt and pepper. Grill each side for three minutes on a very hot charbroiler. Remove fish to baking sheet. Finish in oven at 400° F for 7 minutes or until preferred cooking temperature.
2Heat large (14") sauté pan over med/low flame. Add 1 tbsp extra virgin olive oil. Add whole garlic and shallots. Sauté on each side until caramelized. Turn heat to high, add Sunripe Grape Tomatoes, and allow to blister. Deglaze with white wine and allow to reduce by half.
3Squeeze Meyer lemon into pan. Add zest from lemon to pan and reserve 1 tsp zest for garnish. Add chicken stock, simmer for 3-4 minutes. Season with salt and pepper and 4 tbsp of whole parsley leaves. Reserve sauce for plating.
4Lightly coat cauliflower in extra virgin olive oil, salt, and pepper. Place florettes directly on grill and char for 2-3 minutes.
5Optional: For fragrance, grill fresh rosemary and thyme. Use remainder of flat leaf parsley for plate garnish.
Recipe Courtesy of Nathaniel Neubauer, Executive Chef, Contemporary Catering in Los Angeles, California. Please visit www.contemporarycatering.com for more information and to learn more about Sunripe Certified Brands, please visit www.sunripecertified.com
