Branzino With Clams Leeks And Salsa Verde Recipes

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BRANZINO WITH BROWN BUTTER AND ALMONDS ON A BED OF CRISPY KALE



Branzino with Brown Butter and Almonds on a Bed of Crispy Kale image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 bunch Tuscan kale (also called lacinato kale), stemmed
1 tablespoon EVOO, plus more for drizzling
Kosher salt and freshly ground pepper
Grated nutmeg
4 fillets branzino
Splash white vermouth
1/2 cup sliced almonds, chopped
3 tablespoons butter
1 lemon
2 tablespoons finely chopped fresh parsley

Steps:

  • Position a rack in the center of the oven and heat the broiler.
  • Drizzle the kale with a little EVOO and season with salt, pepper and nutmeg. Arrange on a rack set over a rimmed baking sheet and broil until crisp, about 5 minutes.
  • Warm a serving platter in a 250 degree F oven.
  • Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Sprinkle the fish with salt and pepper, then saute until just cooked through, about 3 minutes on each side. Douse the fish with the vermouth, then transfer to the platter and cover to keep warm.
  • Return the skillet to the heat and toast the almonds over medium heat. Add the butter and cook until browned, about 3 minutes. Grate the zest of the lemon and add it to the browned butter, then squeeze in the juice from half the lemon. Stir in the parsley.
  • Arrange the fish on a bed of crispy kale. Slice the remaining lemon half into 4 thin rounds and place one on each piece of fish. Spoon the brown butter sauce and the almonds on top.

Nutrition Facts : Calories 424 calorie, Fat 23 grams, SaturatedFat 7.5 grams, Cholesterol 113 milligrams, Sodium 299 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 45 grams, Sugar 1 grams

PAN-SEARED BRANZINO WITH HERB SALSA



Pan-Seared Branzino With Herb Salsa image

Provided by Food Network Kitchen

Time 2h40m

Yield 6 servings

Number Of Ingredients 15

4 anchovy fillets, rinsed
1 tablespoon drained capers
1 clove garlic, smashed
1/2 teaspoon red pepper flakes
Kosher salt
1 cup loosely packed fresh parsley
1/2 cup loosely packed torn fresh mint
1 tablespoon fresh marjoram or oregano
2/3 cup extra-virgin olive oil
2 tablespoons fennel seeds
2 teaspoons herbes de Provence
12 skin-on branzino fillets (4 to 5 ounces each), pin bones removed
Juice of 1 lemon, plus wedges for serving
1 small green bell pepper, diced
2 medium cucumbers, peeled, seeded and diced

Steps:

  • Mince the anchovies, capers, garlic and red pepper flakes together on a cutting board, then sprinkle with 1 teaspoon salt and mash into a paste using the flat side of a chef's knife. Transfer to a food processor along with the parsley, mint and marjoram. With the motor running, drizzle in the olive oil and process until smooth; transfer to a medium bowl.
  • Toast the fennel seeds in a skillet over medium heat, 3 to 4 minutes. Transfer to a cutting board and crush with the bottom of a small skillet. Combine with 1/4 cup of the herb mixture and the herbes de Provence in a small bowl. Put the fish fillets in a shallow dish and brush with the fennel seed-herb mixture. Cover and refrigerate 2 to 4 hours.
  • Meanwhile, add the lemon juice, bell pepper and cucumbers to the remaining herb mixture. Cover and refrigerate until ready to serve.
  • Heat 2 large nonstick skillets over medium-high heat. Brush the excess marinade off the fish. Working in batches, add the fish to the skillets, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the fillets, pressing with a spatula to sear the skin, and cook 2 more minutes. Serve with the herb salsa and lemon wedges.

STEAMED CLAMS WITH SALSA VERDE



Steamed Clams with Salsa Verde image

Provided by Aarón Sánchez

Categories     appetizer

Time 30m

Yield servings

Number Of Ingredients 11

1/4 red onion, roughly chopped
1 jalapeno, roughly chopped
1/4 cup fresh lime juice
1 cup Italian parsley leaves
1/2 bunch cilantro, roughly chopped
1/2 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound cockles or Manila clams, cleaned thoroughly
1/2 cup white wine
1 cup clam juice or fish stock
Crusty bread points, grilled, optional

Steps:

  • In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
  • With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
  • Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
  • Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.

PAN-SEARED BRANZINO WITH TOMATO AND CAPERS



Pan-Seared Branzino with Tomato and Capers image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 skin-on branzino fillets, bones removed
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup cherry tomatoes, quartered
2 tablespoons capers, drained and rinsed
1/2 cup pitted nicoise olives, halved
3 tablespoons dry white wine
1 tablespoon unsalted butter
2 tablespoons chopped fresh Italian parsley

Steps:

  • Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
  • Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
  • To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.

HAKE WITH CLAMS IN SALSA VERDE



Hake With Clams in Salsa Verde image

This Basque classic from Marti Buckley's cookbook "Basque Country: A Culinary Journey Through a Food Lover's Paradise," requires a bit of quick stove work once the clams start to open. You must be sure there is a nice amount of liquid in the bottom of the pan, enough to swirl around so the flour coating on the fish and the olive oil can thicken and emulsify the sauce. And though it's called salsa verde, it's not a dense herbal purée as in Italian cooking but a fresh, rather sheer parsley-based mixture.

Provided by Florence Fabricant

Categories     dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

20 littleneck or manila clams, the smaller the better
Bones, head and tail from a 1 1/2 to 2-pound fish, preferably hake, or 1 1/2 cups fish stock
4 skin-on hake or halibut fillets, 6 to 7 ounces each
Kosher or fine sea salt
1/2 cup extra virgin olive oil
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup dry, acidic white wine like txacoli or Sancerre
1 1/2 tablespoons finely chopped flat-leaf parsley leaves

Steps:

  • Place clams in a bowl, cover with cold water and set aside. If using fish trimmings, rinse them with cold water, place in a 3-quart saucepan, add water to cover and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain the liquid through a fine sieve and discard the solids. You should have at least 1 cup fish stock, preferably more. Set aside.
  • Drain clams and scrub them. Rinse fish fillets and pat dry. Season with salt on the skinless side.
  • Heat oil in a large sauté pan or stovetop casserole. Add garlic and cook on medium-high until garlic barely starts to color. Add flour and cook, stirring, 30 seconds. Add wine, cook 30 seconds and add fish stock. Lower heat and simmer about a minute.
  • Add fish to the pan, skin side up. Simmer gently about 3 minutes. Turn fillets over, add clams, placing them around the fillets. Cook about 5 minutes, or until clams open. If the liquid appears to be drying up, add some additional fish stock or water. When the clams open, scatter parsley around the pan.
  • Remove pan from heat and move it in a circular motion a minute or two to swirl the sauce so it begins to emulsify and look smooth. Add more salt if needed. Serve directly from the pan or divide among individual shallow soup bowls.

CHICKEN AND RICE WITH LEEKS AND SALSA VERDE



Chicken and Rice With Leeks and Salsa Verde image

This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.

Provided by Deb Perelman

Categories     Bon Appétit     Dinner     Chicken     Rice     Herb     Cilantro     Mint     Leek     Capers     Stock     One-Pot Meal     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Quick & Easy

Yield 4 servings

Number Of Ingredients 13

1½ lb. skinless, boneless chicken thighs (4-8 depending on size)
Kosher salt, freshly ground pepper
3 Tbsp. unsalted butter, divided
2 large or 3 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced
Zest and juice of 1 lemon, divided
1½ cups long-grain white rice, rinsed until water runs clear
2¾ cups low-sodium chicken broth
1 oil-packed anchovy fillet
2 garlic cloves
1 Tbsp. drained capers
Crushed red pepper flakes
1 cup tender herb leaves (such as parsley, cilantro, and/or mint)
4-5 Tbsp. extra-virgin olive oil

Steps:

  • Season chicken with salt and pepper. Melt 2 Tbsp. butter in a large high-sided skillet over medium-high heat. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits. Tuck short sides of each chicken thigh underneath so they are touching and nestle seam side down into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 20 minutes. Remove from heat. Cut remaining 1 Tbsp. butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
  • Meanwhile, pulse anchovy, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped. Add herbs; process until a paste forms. With motor running, gradually stream in oil until loosened to a thick sauce. Add half of lemon juice; season salsa verde with salt.
  • Drizzle remaining lemon juice over chicken and rice. Serve with salsa verde.

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