Sauteed Branzino with Black Olive Vinaigrette

(served at Lure Miami)


For Branzino:

4 six oz. Branzino fillets, skin on
2 tbs. olive oil
sea salt and pepper to taste
1 tbs. butter
1 lemon, juice

For Black Olive Vinaigrette:

1 cup Kalamata olives, puréed
2 tbs. olive oil
1 tbs. balsamic vinegar
1 lemon, juice
1 clove garlic, minced
1 tbs. shallots, minced
1 tbs. chives, chopped
1 tbs. oregano, chopped
sea salt and black pepper to taste


Put the puréed kalamata olives in a bowl, along with minced capers, shallots, garlic and chives. Next, add fresh chopped oregano, olive oil, lemon juice, balsamic vinegar, a reduction of Pernod Liqueur and salt and pepper to taste. Mix well and set aside.

Season Branzino fillet with sea salt and black pepper on both sides. Add olive oil to a sauté pan and turn up the heat. When it starts to smoke put in the fillets, skin side down. Sauté for about a minute and a half. After a minute or so, add butter to the pan and turn off the heat. Baste the fish with the melted butter to cook the top side. Turn the fillet over and add lemon juice and it's ready.

To Plate:

To plate, layer fennel purée, caramelized fennel, and roasted tomato. Put the Branzino on top with the Black Olive Vinaigrette on the side. Garnish the Branzino with lemon zest, the Pernod reduction and some baby Arugula.