Best 2 Citrus Stuffed Branzini Recipes

Embark on a culinary journey with our tantalizing Citrus-Stuffed Branzini, a symphony of flavors that will delight your palate. This exquisite dish showcases the delicate, flaky flesh of branzini, expertly stuffed with a vibrant medley of citrus fruits, aromatic herbs, and savory spices. The result is a harmonious blend of tangy, sweet, and savory notes that dance on your tongue. Accompany this main course with a selection of delectable side dishes, including a refreshing Orange-Fennel Salad, a medley of Roasted Lemon Potatoes, and a vibrant Lemon-Herb Butter Sauce. Each recipe is carefully crafted to complement the Citrus-Stuffed Branzini, creating a symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

CRAB-STUFFED ZUCCHINI FLOWERS WITH MUSTARD BUTTER SAUCE

Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce image

Provided by Eric Ripert

Categories Mustard Appetizer Dinner Crab Zucchini Summer Butter Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 15

Ingredients

Zucchini flowers:
8 ounces Peekytoe crabmeat
2 tablespoons crème fraîche
1 lemon, zested and juiced
1 tablespoon thinly sliced chives
fine sea salt and freshly ground white pepper
piment d'Espelette
12 large zucchini flowers, stamens removed
Mustard butter sauce:
1 tablespoon water
6 tablespoons unsalted butter
1/2 tablespoon Dijon mustard
1/2 tablespoon whole grain mustard
fine sea salt and freshly ground white pepper
1 tablespoon thinly sliced chives

Steps:

Combine the crabmeat, crème fraîche, lemon juice and zest, and chives in a mixing bowl. Season to taste with salt, white pepper and piment d'Espelette. Using a small spoon or a piping bag, gently stuff each zucchini flower three-quarters full with the crab mixture.
Bring the water to a boil in a heavy small saucepan over medium heat and whisk in the butter 1 tablespoon at a time until the all of the butter is emulsified. Whisk in both mustards and season to taste with salt and pepper. Set the butter sauce aside and keep warm.
Place a large pot filled with 2 inches of water over high heat and bring to a boil. Place the stuffed zucchini flowers in a steamer insert, then set the steamer in the pot. Cover and steam until the crab filling is hot, about 3 minutes.
Place 3 zucchini flowers on each of 4 plates. Stir the chives into the mustard butter sauce, spoon the sauce over and around the stuffed flowers and serve immediately.

Tips:

To ensure even cooking, make sure the branzino is at room temperature before cooking.
If you don't have a citrus zester, you can use a fine grater to remove the zest from the oranges and lemons.
To prevent the stuffing from falling out, make sure to tuck it tightly into the branzino's cavity.
If you're using a grill pan, make sure to preheat it over medium-high heat before cooking the branzino.
To check if the branzino is cooked through, insert a fork into the thickest part of the fish. If the flesh is opaque and flakes easily, the fish is done.

Conclusion:

This citrus-stuffed branzino recipe is a delicious and healthy way to enjoy this Mediterranean fish. The stuffing, made with oranges, lemons, herbs, and spices, adds a bright and flavorful touch to the fish. Whether you're grilling, baking, or pan-frying the branzino, this recipe is sure to impress your friends and family.