Citrus Stuffed Branzini Recipes

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BAKED BRANZINO WITH CITRUS GREMOLATA



Baked Branzino with Citrus Gremolata image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil, plus more for the pan
Six 3- to 4-ounce branzino fillets, bones removed
Kosher salt and freshly ground black pepper
2 lemons
2 oranges
1/2 cup flat-leaf parsley, finely chopped
1 tablespoon good-quality extra-virgin olive oil
Pinch crushed red pepper flakes

Steps:

  • Preheat the oven to 375 degrees F. Generously grease a large rimmed baking sheet with olive oil.
  • Arrange the fillets on the baking sheet in one layer. Drizzle the 2 tablespoons of olive oil over the fish and season with salt and black pepper. Bake until the fish is flaky and just fully cooked through, about 12 minutes.
  • Meanwhile, finely grate the zest of 1 lemon and 1 orange into a small bowl and add the parsley, good olive oil, red pepper flakes, a pinch of salt, a few grinds of black pepper, juice of half the lemon and juice of half the orange. Stir gently to combine.
  • Slice the remaining lemon and orange. Serve the fish topped with the gremolata and citrus slices.

CITRUS-STUFFED BRANZINI



Citrus-Stuffed Branzini image

This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is done when the inside of the stomach is dry.

Provided by Angelo Acquista

Categories     HarperCollins     Wheat/Gluten-Free     Low Carb     Fish     Seafood     Grill     Healthy     Dinner     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings

Number Of Ingredients 6

2 whole branzini, cleaned (scaled, gutted, and fins removed, but head left on)
1 teaspoon salt
4 tablespoons extra-virgin olive oil
3 lemons
2 oranges
1/2 cup fresh basil leaves

Steps:

  • Clean the grill or grill pan, grease it generously with olive oil (or any vegetable oil), and preheat it over medium heat.
  • Season the insides and outsides of the fish with salt, then rub them with 2 tablespoons of the olive oil.
  • Grate the zest from 1 of the lemons and 1 of the oranges; squeeze the juice from 1 of the lemons. Combine the zests and the juice and stir. Cut the remaining lemons and oranges into ¼ inch rounds. Fill the cavity of each fish with the citrus slices and the basil leaves. To the zest-and-juice mixture, add the remaining 2 tablespoons of olive oil. Stir well, then let the zest sink to the bottom.
  • Put the fish on the heated, oiled grill, using indirect medium heat, and cook with the lid closed (see Note). After grilling them for about 10 minutes on one side, turn the fish over and cook them for 7 to 10 minutes longer.
  • While the fish are still hot, spoon the oil and lemon juice mixture over them, leaving the bitter zest behind.

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