Grilled Branzino

Ingredients:
For the fish:
6 filets of fresh Branzino (black sea bass or farmed striped bass will substitute, all scales and bones removed)
Olive oil (for seasoning)
Salt and freshly ground white pepper

For the tart cherry emulsion:
1/2 cup tart cherry juice
1/8 cup grapefruit juice
1/2 tablespoon dijon mustard
1/2 teaspoon frozen cherry puree
1/2 lb. unsalted butter (cut into cubes)

For the salad:
1/2 cup picked frisee lettuce
1/2 cup picked peppercress leaves
3 fresh baby artichokes (thinly sliced)
Juice of 1 lemon
1 tablespoon extra virgin olive oil
Salt and fresh pepper to taste

Directions:
For the tart cherry emulsion (can be prepared and kept warm up to two hours in advance):
In a small saucepan over medium heat, combine the cherry and grapefruit juice. Bring to a simmer and reduce by half its original volume. Reduce heat to low and add in the mustard and cherry puree, then carefully whisk in the cubed butter until fully combined. Season with salt and pepper to taste, and reserve warm for later use (it is important to keep in a warm place NOT HOT, so the butter doesn't separate).

For the fish:
Season a hot grill with a lightly oiled rag. Season the fish with olive oil, salt and pepper. Grill the filets, skin side down until desired doneness. Carefully remove with a spatula and reserve on a resting rack for later.

For the salad:
Carefully toss the peppercress, frisee, cherries, and shaved artichokes in a mixing bowl. Dress with the lemon juice, olive oil, salt and pepper to taste.

Serving:
Spoon evenly a liberal amount of the warm cherry mustard sauce onto flat serving plates. Arrange each of the grilled filets on top of the sauced plates. Top each fish with a little of the mixed salad. Serve immediately.

Serves 5-6