Grilled Bronzino and Asparagus

Photo by: feastingathome.com

GRILLED BRONZINO

Ingredients:

* 1 pound Bronzino, (prepared/ cleaned at your local fish market. (Usually 2 medium Bronzino per pound.)
* 1 tbsp Borsari All Natural Citrus Blend Seasoning
* 2 lemons, (one sliced, one fresh squeezed into a small bowl)
* 3 Tbsp olive oil

Instructions:

Note: Bronzino is cooked whole, not filleted.

* Mix  1 Tbsp Borsari Citrus Seasoning, juice of one fresh squeezed lemon, and 3 Tbsps of olive oil in a small bowl and gently whisk.
* Heat grill to low-medium heat, (or with wood charcoal evenly spread.)
* Place sliced lemon rounds inside the sliced Bronzino.
* Place Bronzino on the grill and drizzle half of the olive oil-seasoning mixture over it.
* Turn the Bronzino over and drizzle the other half with the olive oil-seasoning mixture.
* Grill for 12-15 minutes on low-medium heat, turning occasionally.
* Serve with the Grilled Asparagus recipe below and enjoy!

Photo by: thestayathomechef.com

GRILLED ASPARAGUS

Ingredients:

* 1 package of fresh, thin organic asparagus
* 1 Tbsp olive oil
* 1 teaspoon minced garlic
* 1 Tbsp grated Parmesan
* Instructions:

* Mix the olive oil and minced garlic in a tray.
* Place the asparagus in the tray and evenly coat the asparagus with the olive oil and garlic.
* Place on grill on low-medium heat, (or with wood charcoal evenly spread.)
* Grill the asparagus for 4-5 minutes, turning frequently.
* Remove the asparagus and place on a serving plate.
* Evenly sprinkle the Parmesan over the asparagus.
* Serve with the delicious Bronzino recipe above and enjoy!

This recipe may be used as a Meal 4 on the Remedy Recipes book format, along with a side salad.

Portions:

Women: 3-4 oz. Bronzino and 1 cup of asparagus, (Bronzino is cooked whole, not filleted)

Men: 6-7 oz. Bronzino and 1 cup of asparagus, (Bronzino is cooked whole, not filleted)

Summer is the best season for grilling, and this recipe is perfect for the grill. Bronzino is a delicious fish that grilling truly compliments. Grilling allows the flavorful fish to require no more than a subtle addition of olive oil, lemon, & a little seasoning. It’s simplicity and few ingredients present a very savory meal. Together with the delicious grilled asparagus it makes for a wonderful Summer evening dinner.

Mangiare, Piaccia! Eat, Enjoy!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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