Pan Seared Branzino with Arugula Salad Friday, June 1, 2012


Adapted from A Macaroni Grill recipe

For the Salad:
Grape tomatoes ¼ cup, cut in half
Yellow tomatoes 1 slice, quartered
Arugula about ¾ cup
Cannelloni beans 3 oz
Pickled onions ¼ oz
Radish, julienned 1 TBSP
Extra virgin olive oil ½ fl oz
Sea salt 1/8 tsp
Black pepper 1/8 tsp
Dry oregano 1/8 tsp

For the fish:
Bronzino, 2 each
All purpose flour as needed
Sea salt 1/8 tsp
Black pepper 1/8 tsp
Canola oil ½ fl oz
Honey balsamic glaze 1 TBSP (optional)
Diavola sauce ½ TBSP (optional)
Fennel Pollen 1/8 tsp (optional)
Lemon third for garnish


Assemble the salad by adding all ingredients into a bowl and toss to mix thoroughly. Dredge fish in all purpose flour on both sides. Add Canola oil to sauté pan and heat to hot. Add filets to oil, with meat side down. Sprinkle with salt and pepper. Saute until light golden (approx) 1 ½ minutes. Turn and cook about 30 seconds more. Place one filet on a serving plate. Pile salad on that filet leaving head uncovered. Place second filet on top of fish and salad. Use optional sauces to decorate plate. Serve with lemon wedge.

Please note: This recipe is based on a restaurant recipe which produces one serving. However, it is easy to convert by simply deciding how many you are to serve and building the recipe from there. Please notice the sparing amount of oil in the recipe. By the way, if you do not find bronzino at Food City, talipia filets will work nicely in this recipe.

There are four other recipes using fish, shrimp and chicken to make nutritious, satisfying meals.