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Recipes
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Ingredients
- 1 lb branzino butterflied fillets, skin on
- ½ teaspoon kosher salt
- ¼ cup all-purpose flour
- ¼ cup olive oil
- 1 can cannellini beans (15–16 oz), drained and rinsed
- ½ seedless cucumber (about 1 cup), finely diced
- ½ cup crumbled tomato-basil feta cheese
- ½ cup sliced, stuffed green olives
- ¼ cup lemon vinaigrette
Steps
- Score the skin side of the fish by making ¼-inch-deep diagonal cuts. Season both sides of fish with salt and coat with flour. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add fish, skin side down; cook 3–4 minutes on each side until browned and fish is opaque and separates easily.
- Combine remaining ingredients; serve with fish.
Additional Information
Always check fish for bones and cook to an internal temperature of 145°F.
Other Preparation Methods
Bake: Preheat oven to 400°F. Coat 1 lb branzino fillets with 3 teaspoons Dijon mustard and 1 cup crushed round buttery flavor crackers. Coat baking sheet with spray; place fish on pan. Bake 10–12 minutes or until fish is opaque and separates easily.
Deep-Fry: Heat 3 quarts oil to 350°F. Prepare seafood batter mix following package instructions. Coat 1 lb branzino fillets with batter; carefully add to hot oil. Cook 4–5 minutes or until golden and fish is opaque and separates easily.
Additional Information
- Always check fish for bones and cook to an internal temperature of 145°F.
Other Preparation Methods
- Bake: Preheat oven to 400°F. Coat 1 lb branzino fillets with 3 teaspoons Dijon mustard and 1 cup crushed round buttery flavor crackers. Coat baking sheet with spray; place fish on pan. Bake 10–12 minutes or until fish is opaque and separates easily.
- Deep-Fry: Heat 3 quarts oil to 350°F. Prepare seafood batter mix following package instructions. Coat 1 lb branzino fillets with batter; carefully add to hot oil. Cook 4–5 minutes or until golden and fish is opaque and separates easily.