Grilled Branzino with Chorizo and Sautéed Kale

1. Make your salsa verde by throwing your tomatillos, jalapeños, cilantro, garlic and salt in a food processor and blending until smooth.

2. Grill your branzino on both sides coated in a bit of olive oil, salt and pepper, and then pop it into the oven to brown.

3. Clean your kale and sauté it with salt and oil.

4. Take the casing off of your chorizo and sauté it with a little oil.

5. Plate and enjoy.

Notes

1. This dish combines coastal elegance with bold, fiery flavors of Mexico.

2. Consider pairing with wine or other beverages as desired.