Grilled Branzino With Fattoush Salad | Wild Fork

Ingredients

• 4 (6 oz.) Skin-On Branzino Fillets, thawed
• To Taste Coarse Sea Salt
• 1 tsp. WFF Lemon Pepper Seasoning
• 2 Tbsp. Fresh Oregano
• 2 Tbsp. Olive Oil
• Freshly Ground Black Peppercorns, to taste
• Fattoush Salad:
• 1 Romaine Heart, chopped
• 1 Cucumber, Persian or English, thinly sliced
• 1 Cup Cherry Tomatoes, cut in half
• 1 Watermelon Radish, thinly sliced
• ¼ Red Onion, thinly sliced
• 2 Cups Pita Chips, broken up
• ½ Cup Fresh Mint Leaves
• ½ Cup Feta, crumbled
• Lemon-Pepper Vinaigrette:
• 1 Garlic Clove, crushed
• 2 Tbsp. Lemon Juice
• 1/3 Cup Extra Virgin Olive Oil
• 1 tsp. Fresh Lemon Zest
• 1 Tbsp. Honey
• WFF Coarse Sea Salt, to taste