To make this delicacy, branzino is sustainably farmed, gently grilled, and hand-packed in cans with mild olive oil to preserve the fish's delicate flavor. This recipe reflects the tradition of fishermen grilling line-caught branzino off the cliffs of the Amalfi coast and serving the fillets drenched with olive oil and a squeeze of lemon. Tender and full of flavor, these exquisite fillets should be next to the tuna on your shelves.
Suggestions for use: Serve on a salad of baby greens and cherry tomatoes with capers and one anchovy filet. Substitute branzino fillets for any recipe calling for tuna, like panini, salads, and crostini. Pop a tin in your tote with crackers to take