Friday, August 19, 2011

branzini (branzino).....the luscious, delicious mediterranean kitchen! kitchen!

This luscious, wonderful mediterranean fish is incredibly and delicately tasty,
easy to remove bones, firm flesh that holds its shape.
I prefer cooking this whole, stuffed with herbs, green onions,
and slices of lemon.
It was said that branzini (or branzino in Italian) was the preferred fish in the Roman times. This is a prized fish in Italian, Spanish, and Greek cuisines, and best prepared grilled, baked, poached, steamed or braised whole. This silver-skinned fish is found in European sea and saltwater lakes. We have a similar native freshwater fish called "Pigok" found only in the southern part of the Philippines, in Agusan. I grew up having this fish on our table regularly. My mother would served this either grilled, poached with vegetables, or cooked with palm vinegar, bay leaf, garlic, and peppercorn in what we call "inun-unan". However way you cook this fish- it is just incredibly tasty. You could never go wrong. So, on my trip to Wholefoods - I got 2 of these babies (costly but worth it!).

1 pc. of about 2 to 2-1/2 lbs. of branzini
Rub with some olive oil and season inside out with amazing dry rub (or just salt and pepper) and a squeez of half a lemon.
Stuff the cavity with some green onions, basil or any of your favorite fresh herbs (dill would be great) and some thin slices of lemon.
Place on a baking pan - cover with aluminum foil and bake for 20-25 minutes at a preheated 375F oven until cooked.
Transfer to a platter and add 2 tablespoon of butter to the fish juice in the pan and drizzle over the fish.
Serve with boiled baby potatoes and get yourself some green salad to go with it and a glass of a good Pinot Grigio.

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