Happy Holidays From Mina Group

INGREDIENTS

For fish:

• 1 each (1.75lb) Mediterranean Sea bass (branzino), butterflied, bones removed
• 2 tablespoons olive oil
• 2 teaspoons mina spice mix
• 5 tablespoons lemon vinaigrette (see recipe below)

For spinach:

• ½ lb. spinach, rinsed
• 1 tablespoon olive oil
• 1 tablespoon lemon vinaigrette (see recipe below)
• Salt and pepper to taste

For lemon vinaigrette:

• 5 tablespoons Extra Virgin Olive oil
• 2 tablespoons Canola oil
• ½ teaspoon Salt
• 1 tablespoon Lemon juice
• Pinch Ground White pepper

INSTRUCTIONS

Method fish with fish basket:

1. Pre heat grill.
2. Rub the olive oil on flesh and skin sides.
3. Season with the mina spice on flesh and skin sides.
4. If using a fish wire basket, spray it with non-stick food spray.
5. Place a piece of parchment paper that is the same size as the inside of the fish.
6. Close up the fish and place it into the basket.
7. Grill over medium heat, turning every few minutes to prevent burning.
8. Once done, take off the grill, and then remove the fish from the basket onto a plate.
9. Open the fish, remove the parchment.
10. Spoon the lemon vinaigrette over the fillets.

Method fish without basket:

1. Pre heat grill.
2. Rub the olive oil on flesh and skin sides.
3. Season with the mina spice on flesh and skin sides.
4. Spray grill grates with non-stick food spray.
5. Lay the fish skin side down on to the grill.
6. Monitor the heat, if it is too hot lower the heat.
7. Cook skin side down for about 3-4 minutes.
8. Then gently flip the fish over and cook on the flesh side for about 1-2 minutes.
9. Remove from the grill and place onto plate flesh side up.
10. Spoon the lemon vinaigrette over the fillets.

Method spinach:

1. Heat up a sauté pan on high heat.
2. Once hot add the oil and then add the spinach.
3. Season with salt and pepper to taste.
4. Quickly sauté the spinach just till it starts to wilt.
5. Remove from the heat and then add the vinaigrette and toss to coat.
6. Place the spinach on the fish.

Method lemon vinaigrette:

1. Combine all the ingredients in a bowl and whisk together.
2. Note* this is a broken vinaigrette.
3. This can be made ahead of time and reserved for later use.