WHAT TO SERVE WITH BRANZINO RECIPES

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ROASTED BRANZINO WITH CAPER BUTTER RECIPE - STEVE CORRY ...



Roasted Branzino with Caper Butter Recipe - Steve Corry ... image

"It's almost impossible to end up with dry, overcooked fish when cooking it whole," says chef Steve Corry. "The bones protect against extreme heat, plus they add flavor and moisture." Here, Corry pan-roasts whole branzino, Mediterranean sea bass, that's stuffed simply with lemon and rosemary. He makes the easy compound butter, which melts on the fish to become a sauce, with wild Tunisian mountain capers, although any caper will work. More Quick Fish Recipes

Provided by Steve Corry

Total Time 40 minutes

Yield 8

Number Of Ingredients 9

1 stick unsalted butter, softened
1 tablespoon finely chopped capers
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley
Salt
Four 1- to 1 1/4-pound whole branzino or striped bass, scaled and gutted
1 lemon, sliced into 8 rounds
4 large rosemary sprigs
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 425°. In a medium bowl, mix the butter with the capers, lemon juice and parsley and season with salt. Keep at room temperature.
  • Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.
  • In a large, nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over high heat until the skin is browned and crisp, about 3 minutes per side. Transfer the fish to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of olive oil and 2 stuffed branzino. Roast the fish in the oven for about 10 minutes, until just cooked through.
  • Serve whole or filleted, passing the caper butter at the table.

GRILLED BRANZINO WITH BASIL, LIME AND GINGER RECIPE ...



Grilled Branzino with Basil, Lime and Ginger Recipe ... image

Provided by Geoffrey Zakarian

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Grated zest of 2 limes
1 teaspoon minced peeled ginger
1 small shallot, minced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
5 limes
2 1-pound whole branzino, gutted and scaled (ask your fishmonger)
1/2 cup fresh basil, plus more for serving
8 thin slices ginger
Kosher salt and freshly ground pepper
Vegetable oil, for the grill Extra-virgin olive oil, for drizzling
Flaky sea salt, for topping

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.

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