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Pan-Seared Branzino with Sauce Gribiche
Recipes
Pan-Seared Branzino with Sauce Gribiche
4 servings
20 minutes total

Ingredients

  • 2 hard-boiled eggs
  • 2 tablespoons fresh dill
  • 1 lemon, for wedges
  • 3 tablespoons tartar sauce
  • 3 tablespoons dill pickle relish
  • 4 (6 oz) fresh branzino fillets (about 1 ½ lb)
  • 1 tablespoon Greek seasoning
  • 2 tablespoons canola oil

Steps

    1. Peel eggs, if needed. Chop eggs and dill finely; cut lemon into wedges. Combine in small bowl: dill, eggs, tartar sauce, and relish. Coat fish with seasoning (wash hands).
    2. Preheat large, nonstick sauté pan on medium high 2–3 minutes. Place oil in pan, then add fish, skin-side down (in batches, if needed). Cook 2–3 minutes until browned, then flip fish and cook 1–2 more minutes until centers of fillets flake easily and are 145°F. Serve fish with sauce.
    Note: Always check fish for bones.

Other Preparation Methods
    • Grill: Preheat grill (or grill pan) on medium. Coat 4 (6 oz) branzino fillets with 2 tablespoons oil and 1 teaspoon kosher salt. Combine ½ cup bruschetta and 2 tablespoons each capers and chopped fresh basil. Place fillets on grill, skin-side down and cook 2 minutes or until browned. Flip fish and cook 1–2 more minutes until centers flake easily and are 145°F. Serve with bruschetta mixture.
    • Broil: Preheat broiler on HIGH. Coat 4 (6 oz) branzino fillets with 2 tablespoons oil and 1 ½ teaspoons lemon pepper seasoning. Place on foil-lined baking sheet (wash hands) and broil 2–3 minutes on each side until centers flake easily and are 145°F.

Amount per ¼ recipe serving: Calories 300, Total Fat 15g, Sat Fat 2.5g, Trans Fat 0g, Chol 155mg, Sodium 1100mg, Total Carb 2g, Fiber 0g, Sugars 1g, Protein 35g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%