Citrus Herb-Stuffed Grilled Branzino with Spicy Garlic Scallion Sauce
A fiery food experience called Zestfest opens today. Shaun O'Neale, the winner of MasterChef Season 7 is part of the sizzling event. He stopped by Good Day to make a spicy fish dish as a preview.
Citrus Herb-Stuffed Grilled Branzino with Spicy Garlic Scallion Sauce
Citrus Herb-Stuffed Branzino
4 whole branzini (1 ½ to 2 pounds each), gutted. Whole trout will work as a substitute.
Salt and freshly ground black pepper
½ orange, thinly sliced into half moons
½ lemon, thinly sliced into half moons
½ lime, thinly sliced into half moons
8 sprigs fresh parsley
4 sprigs fresh cilantro
Extra virgin olive oil
Garlic Scallion Sauce
3 cloves Roasted Garlic (page XXX)
3 scallions, charred on the grill and sliced as thin as possible
2 Thai red chiles, finely minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon grated ginger
1 tablespoon toasted sesame oil
½ cup soy sauce
1 tablespoon sambal oelek
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
Garnishes
Micro arugula
Finely grated lime zest
Maldon sea salt
To make the citrus herb stuffed branzino: Bring a charcoal grill to as hot as you can possibly get it (use a gas grill if that is what you have; just make sure to let it heat up well). Alternatively, heat a large skillet or two over medium-high heat.
Season the inside of the cavity of the fish with salt and pepper and stuff each fish with an equal amount of orange slices, lemon slices, and lime slices (you may have some left over), the parsley, and cilantro. Tie the fish in 3 evenly spaced spots with butcher's twine. Brush both sides of the fish with oil to prevent sticking. Grill the fish for about 5 minutes on each side, until it feels firm to the touch. Move to a wire rack set over a baking sheet or a plate to rest while you make the sauce.
To make the garlic scallion sauce: In a medium bowl, whisk together the roasted garlic, charred scallion, chiles, cilantro, ginger, toasted sesame oil, soy sauce, sambal oelek, and lime juice to combine the ingredients and incorporate the roasted garlic. Season with salt and pepper if needed.
To serve: Remove the twine from each fish and place a whole fish in the center of each plate. If you made black rice, gently place some in a line running down the spine of the fish. Top the fish with garlic scallion sauce and garnish with micro arugula, lime zest, and a sprinkle of salt.