Grilled Fish Finished With Primo Extra Virgin Olive Oil
By Chef Scott Warner

Serves 2 lucky people

  • 1 whole branzino or snapper, 1 to 2 pounds, scaled and gutted
  • 1 cup of fresh tomatoes, peeled
  • 1 cup of white wine
  • a handful of green olives, brined, pits in
  • a sprinkle to taste of fresh parsley, basil, oregano, dried orange peel, chili pepper flakes
  • sea salt,
  • black pepper
  • ΒΌ cup Primo extra virgin olive oil


1. Heat the oven to 500F
2. Grill the fish quickly over high heat on both sides.
3. Put the fish in a pan with the tomato, white wine, olives, herbs, orange peel, chili flakes, sea salt, and black pepper.
4. Cook in the oven 10-12 minutes, depending on the thickness of the fish, basting occasionally.
5. Transfer the fish to a serving platter.
6. Add the Primo extra virgin olive oil to the sauce, stir, and pour the sauce over the fish.

Buon appetito!
Chef Scott Warner