It was too hot to think of a meal that consisted of an appetizer, even something as simple as the tomato salad I had planned, and a starch. Thank goodness L. agreed so I turned the original relish I had planned into more of a salad-y topping by adding tomato and Italian parsley to it.
I also planned on grilling on the balcony but 93 degrees put paid to that so the fish got 5 minutes a side in a hot, lightly oiled pan instead. This gave me time to set the table and assemble the relish so I brought this dish in at a little under 14 minutes from fridge to table. A keeper for hot weather days.
4 whole branzino, cleaned and heads removed
2 cloves garlic, peeled
1 lemon, juice and zest
2 Tbsps chopped coriander
1 small green Thai chili
2 Tbsps chopped mint
2 avocado, peeled, pitted and cubed
1 large tomato, roughly chopped
1/3 cup chopped Italian parsley
1 Tbsp olive oil
Salt to taste
Using either a blender or an immersion blender, blitz the lemon zest, garlic, coriander, Thai chili and 2 teaspoons of the oil together to form a smooth paste. Rub 1/4 of this paste on the inside of each branzino.
Heat the remaining teaspoon of oil in a large skillet over medium heat. As soon as the oil is shimmering, add the fish, press down firmly and salt the surface. Cook for 5 minutes, flip the fish and salt that side. Cook for an additional 5 minutes. You will end up with moist, fragrant fish and really delicious crispy skin.
While the fish is cooking, mix together the mint, avocado, tomato and Italian parsley. Add a bit of salt to taste and the juice of half of the lemon. Toss the ingredients together. Set aside until the fish is done.
As soon as the fish is done and before you plate it, spritz the fish with the juice from the remaining lemon half. Serve with a generous portion of the avocado-cilantro-mint "relish".