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Saffron Marinated Bronzino with Romesco and Fennel Citrus Salad
We're trying to get lean for the summer, it's crunch time baby! When trying to go "healthier" (I hate that word because it can mean so many different things), it's all about mastering flavors and textures. Sauecs, toppings, you name it–elevate your meals with these and you'll forget you're eating to become a lean machine. This saffron marinade for the fish was actually stolen from my dad, who would always marinate our fish in saffron, lemon, and tarragon. It's such a magical combo for fish. I used Bronzino here but any kind of fish would work here (he'd usually use this marinade for salmon). I grilled mine over charcoal but it is absolutely not necessary, feel free to cook it in the way that's easiest for you. Fennel and citrus is a classic pairing, and I made my own salad here with some olives and capers to complement the fish. A romesco is the last key of the puzzle and is the glue that brings everything together. As mentioned, I used the grill for this recipe, but I'm happy to include instructions for those of you who don't have access to one!
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