to garnish your branzino:
for the salad:
2 ribs celery - sliced thin
1/2 red onion - slice thin - half moons
6 pitted picholine olives
3 caper berries sliced in half long wise
1/4 c. parsley leaves
salt to taste
for the relish:
1 small clove garlic pounded with salt in a morcajete
1/2 shallot - small dice
1 t. finely chopped capers
1/4 c. sliced caper berries - in rounds
white wine vinegar
to make the relish:
macerate the garlic and shallots in the vinegar for at least 10 minutes.
add the capers and caper berries
mix in the olive oil
place your branzino... squeeze a bit of lemon over the fish.
toss all the salad ingredients together. season with a pinch of salt, a squeeze of lemon and a drizzle of olive oil. mound the salad over the branzino.
with a large spoon drizzle some of the relish all over the branzino.