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2 whole branzini, butterflied
kosher salt
freshly ground black pepper
grapefruit honey oil (recipe follows)
fennel couscous (recipe follows)
4 tablespoons neutral oil (we prefer avocado oil)
1 grapefruit, zested and juiced
1 tablespoon honey
1 cup couscous, bloomed in cold water (directions below)
1/2 pound green beans, blanched and cut in 1-inch pieces
2 tablespoons Baron Herzog Chenin Blanc or other white wine
2 tablespoons extra virgin olive oil
1 grapefruit, zested and juiced
1 fennel bulb, sliced thin, plus the fronds
kosher salt
freshly ground black pepper
1/4 cup pine nuts, toasted
1 cup pitted and chopped green olives
1/2 cup pomegranate seeds plus more for plating
Set the oven to broil.
For grapefruit honey oil: In a small saucepan, over low heat, heat up the oil with the grapefruit zest, juice and honey and simmer for a couple of minutes, until thickened.
To bloom couscous: Cover the couscous with cold water and let stand for 15 minutes.
Combine the wine, oil, grapefruit zest and juice, pomegranate seeds, fennel and fronds, pine nuts, green beans, and olives in a large bowl. Add the couscous and season with salt and pepper to taste.
Sprinkle the fish with salt and pepper, including the inside.
Score the fish (until your knife reaches the spine).
Stuff the fish with fennel couscous mixture.
Brush the fish with grapefruit honey oil.
Carefully transfer fish to oven and broil, until the skin starts to crisp up.
Baste the fish every few minutes with the remaining grapefruit honey oil.
Continue broiling the fish until it’s cooked through, about 12 to 15 minutes in total.
Transfer the fish to a serving platter, garnish as desired, and serve Roasted Stuffed Bronzini.
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