Whole Branzino In Grape Leaves With Zucchini Olives And Mint Food
WHOLE BRANZINO IN GRAPE LEAVES WITH ZUCCHINI, OLIVES, AND MINT
Grape leaves prevent the fish from sticking to the grill while keeping it tender and moist. Branzino is a variety of sea bass; if you can't find it, you can substitute whole trout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Very thinly slice zucchini on the bias (preferably on a mandoline). Transfer to a medium bowl, and toss with lemon juice, olives, mint, 2 1/2 teaspoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand while preparing fish.
- Score 3 slits in both sides of each fish using a sharp paring knife. Season with some pepper and 1/8 teaspoon salt per side. Arrange 4 sets of 2 grape leaves side by side on a work surface. Place 1 fish on top of each set, and wrap to secure. Brush with remaining 2 teaspoons oil.
- Grill fish until cooked through, 4 to 5 minutes per side. During last half of cooking, arrange lemon wedges around fish, and grill until caramelized and softened, 2 to 3 minutes per side. Transfer fish and lemons to a serving plate. Serve wrapped fish with zucchini salad and grilled lemons.
Nutrition Facts : Calories 268 g, Cholesterol 70 g, Fat 9 g, Fiber 3 g, Protein 34 g, Sodium 863 g
ROASTED WHOLE BRANZINO
Provided by Antonia Lofaso Bio and Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
- Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
- Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.
GREEK-STYLE ROASTED BRANZINO RECIPE
Tender roasted branzino (or Mediterranean sea bass) is ready in just over 20 minutes. For the perfect char, finish your fish under the broiler for a couple minutes or so. The garlicy, lemony ladolemono sauce is where all the flavor comes from. You will have plenty of sauce for more than one fish, so you can easily double the recipe if you are trying to serve more people.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 8
Steps:
- Adjust a rack in the center of your oven. Heat the oven to 400 degrees F.
- Pat the fish. With a sharp knife, make two slits on both sides of the fish. Rub the fish with kosher salt and black pepper on both sides, inserting the seasoning through the slits and in the fish cavity.
- Stuff the fish cavity with the sliced onion and lemon.
- Roast in the center rack of your heated oven for 5 minutes on one side, then turn over and cook for another 5 to 7 minutes or until the fish is cooked and flakes easily. Turn the broiler on and place the fish about 6 inches from the heat source for 3 to 4 minutes or until the skin chars.
- While the fish is cooking, prepare the Greek ladolemono sauce.
- As soon as the fish is finished, remove it from the oven. Transfer the fish to a serving platter and drizzle immediately with as much of the ladolemono sauce as you like, making sure to add some of the sauce all over the cavity part as well. Toss the cherry tomatoes with a little salt and spoon them over the fish (you can drizzle a bit of the sauce again all the tomatoes). Finish with fresh dill. Serve immediately.
Nutrition Facts : Calories 257.3 kcal, Carbohydrate 8.9 g, Protein 41.9 g, Fat 5.6 g, SaturatedFat 1.2 g, Cholesterol 181.4 mg, Sodium 754.9 mg, Fiber 2 g, Sugar 3.7 g, UnsaturatedFat 3.5 g, ServingSize 1 serving
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