From the Kitchen of Chef Ian Rynecki at Pippin Hill Farm & Vineyards


1 whole branzino 1.5 pounds, filleted and butterflied from the spine (ask your fishmonger)

Salt & pepper

1 lemon plus 4 lemon slices

Extra virgin olive oil

Romesco Sauce

1 dried ancho chili, deseeded and destemmed

6 plum tomatoes, core removed and halved lengthwise

1 red bell pepper, halved and seeded

½ Spanish onion

1 garlic clove

¼ cup extra virgin olive oil

1 slice stale white bread, cubed

¼ cup almonds

2 tablespoon sherry vinegar

1 teaspoon paprika


For the Sauce

Put chilies in a small bowl of hot water, soak for 15 minutes. Put tomatoes, bell pepper, onion, garlic on a sheet pan. Season with salt, pepper, and cooking oil. Roast for15-20 minutes until browned on the edges. Remove from oven and let cool slightly. Remove skins from tomatoes and peppers. Reserve the liquid in the roasting pan.Toast nuts on the stovetop oven medium heat in a medium-sized pan until fragrant, about 1 minute. Transfer chilies, roasted vegetables, bread, nuts, vinegar, paprika and blend until smooth. Season with salt as needed.

For the Fish

Season the inside of the fish with salt, pepper, lemon slices, and 1 tablespoon of extra virgin olive oil. Season the outside with salt and pepper. Heat your grill up to medium if using propane and adjust the coals to one side if using charcoal. Place the fish on the cooler side of the grill and cook 6-8 minutes per side until the flesh turns translucent.Cut the lemon in half and grill over high heat, use to garnish your plate.

Back to Cover Page