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Mediterranean Branzino

posted on September 21st, 2016 by Carl Smith

Our seafood departments are proud to feature Branzino from the Mediterranean during our Yum to the World celebration going on in-store from September 21 – October 18.

Branzino is a silver-skinned fish found in the European sea and saltwater lakes. It goes by many names, such as European sea bass, spigola, loup de mer, róbalo, and lubina. Branzino ranges in size from one-and-a-half to three pounds. It has a firm, white, delicate-flavored flesh that is almost sweet and the few small bones make for easy filleting or preparing whole. It’s a prized fish in Italian, Spanish, and Greek cuisines and is often prepared grilled, roasted, poached, steamed, or braised whole.

Branzino really shines in the recipe below for Lemon Stuffed Grilled Branzino. Enjoy!

Branzino

Lemon Stuffed Grilled Branzino

Recipe by Barbara Lynch www.foodandwine.com

Serves 4

Ingredients:

  • Four 1-pound whole branzino – scaled and gutted, heads and tails removed
  • Salt and freshly ground pepper
  • 4 thyme sprigs
  • 4 bay leaves
  • 2 lemons – 1 thinly sliced, 1 cut into wedges
  • 1 tablespoon extra-virgin olive oil
  • Finely chopped parsley, for serving

Method:

  1. Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.
  2. Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges, and parsley at the table.

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