INGREDIENTS
1/4 cup Red Wine Vinegar
1/4 cup Champagne Vinegar
4 tbsps Honey
1 tsp Mustard Seeds
3 Black Peppercorns
1/2 tsp Kosher Salt
1/2 pound seedless Grapes
2 cups loosely packed Grape Leaves
1/3 cup toasted Pine Nuts
1 clove Garlic
2/3 cup Extra Virgin Olive Oil
1 whole (2 1/2-3 pounds), scaled and cleaned Branzino
4 sprigs Thyme
EVOO to drizzle
Sprinkle of Sea Salt
DIRECTIONS
STEP 1
To prepare grapes- heat the vinegar, honey, mustard, peppercorns, and salt in a small saucepan until it begins to simmer
STEP 2
Cover and cook for 5 minutes. Add grapes, cover, and simmer for another 5 minutes. Remove from the heat and cool to room temperature [This can be done the day before]
STEP 3
For the pesto, blanch grape leaves in a large pot of boiling salted water for 15 seconds. Quickly move them to an ice bath. Once cooled, transfer to paper towels to dry. Add to the bowl of a food processor and pulse 5 times to break up the leaves. Add pine nuts, garlic and extra virgin olive oil. Pulse 10-15 more times until the grape leaves are finely chopped.
STEP 4
For the fish, preheat the oven to 450°F. Take the fish out of the fridge and rest at room temperature for 20 minutes.
STEP 5
Place the fish on a large rimmed baking sheet and drizzle with olive oil. Massage the oil onto the fish, making sure it is evenly spread on all sides. Season the fish with salt, both inside and out. Fill the cavity with thyme sprigs. Drain and add pickled grapes, arranging them around the fish. Roast in the oven for 10-15 minutes or until the flesh becomes opaque and grapes begin to wrinkle.
STEP 6
Drizzle with pesto and serve immediately with additional pesto on the side- ENJOY!
