Best 2 Whole Branzino In Grape Leaves With Zucchini Olives And Mint Recipes
Feast your senses and embark on a culinary journey with our tantalizing whole branzino, carefully wrapped in delicate grape leaves and infused with an aromatic symphony of flavors. This Mediterranean masterpiece is complemented by a vibrant orchestra of zucchini, olives, and mint, creating a dish that dances on your palate. Explore our meticulously crafted recipes, where each ingredient is carefully selected to harmonize with the delicate flavors of the branzino, resulting in an unforgettable dining experience. Discover the art of preparing this showstopping dish, from selecting the freshest ingredients to mastering the art of wrapping the branzino in grape leaves. Indulge in a symphony of flavors and textures as you savor every bite of this exquisite creation.
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WHOLE BRANZINO IN GRAPE LEAVES WITH ZUCCHINI, OLIVES, AND MINT
Grape leaves prevent the fish from sticking to the grill while keeping it tender and moist. Branzino is a variety of sea bass; if you can't find it, you can substitute whole trout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Very thinly slice zucchini on the bias (preferably on a mandoline). Transfer to a medium bowl, and toss with lemon juice, olives, mint, 2 1/2 teaspoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand while preparing fish.
- Score 3 slits in both sides of each fish using a sharp paring knife. Season with some pepper and 1/8 teaspoon salt per side. Arrange 4 sets of 2 grape leaves side by side on a work surface. Place 1 fish on top of each set, and wrap to secure. Brush with remaining 2 teaspoons oil.
- Grill fish until cooked through, 4 to 5 minutes per side. During last half of cooking, arrange lemon wedges around fish, and grill until caramelized and softened, 2 to 3 minutes per side. Transfer fish and lemons to a serving plate. Serve wrapped fish with zucchini salad and grilled lemons.
Nutrition Facts : Calories 268 g, Cholesterol 70 g, Fat 9 g, Fiber 3 g, Protein 34 g, Sodium 863 g
ROASTED WHOLE BRANZINO
Steps:
- Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
- Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
- Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.
Tips:
- To prepare the grape leaves, soak them in hot water for 15-20 minutes, or until softened. This will make them pliable and easy to work with.
- When wrapping the fish in the grape leaves, be sure to tuck in the ends so that the filling does not leak out during cooking.
- If you don't have grape leaves on hand, you can substitute spinach leaves or large cabbage leaves.
- To make sure the fish is cooked through, insert a thermometer into the thickest part of the fish. It should read 145 degrees Fahrenheit.
- Serve the fish with a wedge of lemon and a dollop of tzatziki sauce.
Conclusion:
This recipe for Whole Branzino in Grape Leaves with Zucchini, Olives, and Mint is a delicious and elegant dish that is perfect for a special occasion. The fish is cooked to perfection and the filling is flavorful and aromatic. The grape leaves add a unique touch to the dish and make it a truly special meal.
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