Warning: This broccoli recipe may put your all go-to vegetable side dishes to shame.
The lemon zest in the gremolata adds a bright citrus flavor, toasted bread crumbs bring an appetizing crunch, parsley imparts grassy freshness and garlic and shallots add a touch of spice. Best of all, Michael Mina demonstrates how to cut and char the broccoli to give this humble vegetable a super sophisticated presentation.
- Save the veg for last. Always try to cook green vegetables as close to serving time as possible, as they tend to absorb water and loose flavor quickly.
- Don’t hold the anchovies. There’s nothing fishy about this broccoli. The anchovies simply impart a depth of flavor that enhances the dish.
- Save your scraps. As you cut the broccoli, you’ll release lots of crumbs and scraps. Save them, as they’ll bring flavor and color to the All-Tops Potato Gratin.
This meal teaches you how to make meltingly tender filet mignon with elevated steakhouse sides. If you want to go further to gain an in-depth, chef-level foundation of steak knowledge – including cuts and grades and how to match the right cooking techniques to each one to transform it into a perfect, tender and delicious meal – take our class Cooking Perfect Steaks, Every Time, with Michael Mina.
This tool is one we find especially helpful when making this dish.
- Grill pan or outdoor grill. To color the broccoli with appealing char marks, use a grill pan or outdoor grill.
The list below includes all the equipment you’ll want to make this dish.
- Small sauté pan
- Parchment-lined cutting board
- Rubber spatula
- Cake tester (or pairing knife)
- Baking sheet lined with parchment
- Grill pan or outdoor grill
- Pastry brush
- Baking sheet lined with rack
- 2 large (12-ounce) heads broccoli
- ¼ cup olive oil, plus additional for cooking
- 2 teaspoons minced garlic
- ¼ cup minced shallots
- 5 anchovy filets, rinsed, patted dry and minced
- 1 cup panko bread crumbs
- 1 tablespoon grated lemon zest
- ¼ cup finely chopped flat-leaf parsley
- Grapeseed oil
- Lemon slice, for serving
Total Time: 1 hour 10 minutes
Active Time: 1 hour 10 minutes
- Cut the bottom 2-inches of the stem off of the broccoli and discard. Hold the broccoli on a parchment paper-lined cutting board. The parchment paper will make gathering all the tiny pieces of excess broccoli easier. With the stem pointing to the ceiling, use a paring knife or peeler to peel the skin off the stem. Place the broccoli flat (head and stem) on the cutting board. Trim the broccoli head on one side and then the other, so that it makes a straight line with the stem of broccoli. Place the broccoli head down, with the stem towards the ceiling again, and cut lengthwise through the stem and then the head to create ¼-inch slices of broccoli that look like trees. Reserve the excess broccoli florets for use in the gratin.
- Line a small baking sheet with parchment paper; set aside.
- Set a medium sauté pan over medium heat. Add ¼ cup olive oil. Add the garlic and shallots, lightly season with salt and pepper, and sauté until light golden brown, about 2-3 minutes. Turn down the heat to medium-low and stir the minced anchovy into the sauce and aromatic, about 30 seconds more. Stir in the breadcrumbs, season with salt and pepper, and cook, stirring continuously, until the golden brown, about 5 minutes. Turn off the heat, add the lemon zest and parsley. Taste and season with more salt and pepper, as needed.
- Transfer the gremolata to the parchment-lined baking sheet to completely cool.
- Heat a grill pan or outdoor grill over medium-high heat and preheat the oven to broil. Brush each slice of broccoli all over with grapeseed oil and season with salt and pepper. Brush the grill grates with grapeseed oil. Grill, in batches if needed, the slices of broccoli on both sides until char marks appear and a cake tester (or a paring knife) can easily be inserted into the broccoli stem, about 3-4 minutes per side. Transfer to a baking sheet lined with a rack. Spoon the breadcrumb mixture on top of each grilled broccoli slice and transfer to the oven and cook under broil for approximately 30 seconds to 1 minute. Note: If the stems of the broccoli are not tender after grilling, place broccoli with gremolata in an oven at 425°F for 5-10 minutes. Squeeze with lemon and serve.
Poached halibut with grilled broccoli & anchovy gremolata
Poached halibut, drizzled with melted butter and lemon juice, pairs perfectly with this gorgeous green side dish.