Branzino With Arugula Sauce Recipes

BRANZINO WITH ARUGULA SAUCE

Steps:

• Heat oven to 400 degrees. Bring a small saucepan of water to a boil, add egg, cook 6 minutes, drain and set aside. Place a Silpat or sheet of parchment paper in a baking dish large enough to hold the fish. Brush Silpat or paper with 1/2 tablespoon oil. Brush fish on both sides with another 1/2 tablespoon of oil and place in dish, skin side down. Combine fleur de sel, pink peppercorns, thyme and lemon zest and scatter on fish.
• Peel egg and coarsely chop. Into a blender, add egg, arugula, chervil, parsley, 3 tablespoons water, the lemon juice and the 1/3 cup olive oil. Process to a fine purée. Season to taste with salt and pepper. Set aside.
• Put fish in the oven and bake 12 to 15 minutes, until just cooked through. Spread sauce on each of 4 warm dinner plates. Cut each fillet in four pieces and place two pieces on each plate, on the arugula sauce. Season fish with salt and pepper. Garnish with arugula and serve.

ROAST BRANZINO WITH LEMON-ROSEMARY OVER ARUGULA

Steps:

• 1. Preheat oven to 425 2. Stuff Fish: Salt inside of each fish. Stuff 1/4 of the lemon slices in each fish with a rosemary sprig. 3. Brown Fish: In large ovenproof skillet, heat 2 Tb over high heat until hot. Add 2 Branzino and cook on each side till crisp (3 min per side). Repeat with other fish. 4. Finish Fish: Roast fish in the oven for 10 minutes until cooked through. 5. Make Salad: Remove lemon segments from lemon into medium bowl (with juice from cutting). Mix in celery, cucumber, parsley, olives, capers and olive oil. Don't add arugula yet. 6. Presentation: Place fish on each plate and spoon a couple Tb of salad mixture over each fish. Add arugula to salad bowl and mix thoroughly. Give each plate a portion of the arugula salad.

GRILLED BRANZINO WITH BASIL, LIME AND GINGER

Steps:

• Make the marinade. Preheat a grill to medium high. Meanwhile, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a bowl.
• Stuff the fish. Thinly slice 1 lime. Stuff the slices into the cavity of each fish along with the basil leaves and ginger slices. Set aside half of the marinade for serving, then brush the rest on the fish. Season inside and out with kosher salt and pepper.
• Grill the fish. Preheat a grill to medium high and brush the grates with vegetable oil. Transfer the fish to the grill and cook until the skin starts to crisp, 5 to 7 minutes. Do not move the fish or the skin will stick to the grill. To flip the fish, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over. Cook the fish on the other side until the skin is crisp, 5 to 7 more minutes. Check the eyes: When they're both white, the fish is done. Transfer to a platter. Cut the remaining 4 limes in half; grill cut side down until caramelized, 3 to 4 minutes. Transfer to the platter.
• Fillet the fish. Using a fork and starting at the tail end, peel back the skin from one side of the fish; discard. Run a knife along the back of the fish to separate the top and bottom fillets. Use the knife to remove any additional skin along the back. Using a spoon, gently loosen and lift the top fillet away from the bottom fillet. Lift the head and use the spoon to carefully separate the spine from the bottom fillet. Discard the tail, head and stuffing. Remove and discard the skin from the bottom fillet. Repeat with the second fish.
• Serve. Drizzle the fillets with the reserved marinade; finish with some olive oil and a sprinkle of flaky sea salt. Serve with the grilled limes and more basil.

GRILLED WHOLE BRANZINO

Steps:

• For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper.
• For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F).
• Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill.
• Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don't have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.)
• Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes.
• Place fish on a platter and dress with the Salmoriglio sauce.

BRANZINO WITH FLORIDA AMAZU SAUCE

Steps:

• Fill a small bowl with water and add onion; let soak. Coarsely chop half of the cilantro and set aside.
• Cut the branzino into 10 small pieces. Fill a pot about 3/4 full with oil and place over medium-high heat until it has reached 360 degrees on a deep-fry thermometer.
• Place the flour and tempura batter in two separate shallow dishes. Coat each piece of fish with flour and then with tempura batter; carefully add to pot of hot oil and fry until just lightly browned. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
• Coat fish carcass in flour and then in tempura batter; carefully add to the pot of hot oil and fry until crisp and lightly browned. Transfer to a paper towel-lined plate to drain.
• Transfer fried fish to a serving plate, using the carcass for presentation as desired. Drain onion and pat dry. Sprinkle over fish, along with cilantro, chile, and micro cilantro. Spoon amazu sauce over the fish, or serve it in a small dish on the side for dipping; garnish with daikon and serve immediately.

BRANZINO MEDITERRANEAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
• Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.

PAN FRY GARLIC BUTTER BRANZINO

Steps:

• Rinse the Branzino fish filets and pat it dry with a paper towel.
• Dash of salt on one side of the fish filets only. Do not salt both sides. Fish do not need a lot of salt. Add black pepper.
• With frying pan on stove top, turn heat on medium high.
• Put butter and extra virgin olive oil in pan. Wait until butter melts and sizzles, then add garlic.
• When garlic is fragrant and lightly brown, add in the fresh basil. This will crisp up the basil.
• Immediately, put in the Branzino fish filets and pan fry for 3 minutes.
• Pour lemon juice onto fish into pan. Flip over fish filets and pan fry for another 3 minutes or until nice crisp brown colors on the edges.
• Turn off heat and plate the fish filets with your choice of sides. Don't forget to pour some of that garlic butter sauce onto the fish filets. Sprinkled some fresh minced parsley on top of dish and enjoy!