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Branzino: Sweet, Tender, Juicy
Catch 35 Seafood and Premium Steaks Restaurant Blog for April 2015
Branzino: Sweet. Tender. Juicy.
What is Branzino?
A silver-skinned fish found in European sea and saltwater lakes, also known as European sea bass, spigola, loup de mer, róbalo, and lubina. The fish, which ranges in size from one-and-a-half to three pounds, has lean white-firm meat. Branzino has a shiny silver skin and is known for being sweet, tender, juicy and delicious! Why cook the whole fish and not just cook individual filets? A whole fish is an excellent container for cooking so barbecuing, roasting, broiling, pan-frying, poaching, and deep-frying are all excellent methods for producing a moist, delicious result. Branzino is an excellent source of protein and B vitamins while low in fat and cholesterol, which makes them a good choice for a healthy diet.
Branzino is a prized fish in Italian, Spanish, and Greek cuisines and is often prepared grilled, roasted, poached, steamed, or braised whole. Feeling adventurous this weekend why not try cooking Branzino yourself.
1st: Refrigerate fresh fish by first scaling, cleaning and gutting it.
Place on a tray or in a lidded container and cover them tightly with plastic
wrap or aluminum foil and place in the coldest part of the refrigerator.
2nd: Choose how you want to cook it! Below are a few options…..
Grilling: Clean the grill, lightly oil it and preheat before adding the fish. Place a few herbs and citrus slices in the cavity of the fish, and put onto the grill. Place the seasoned fish down and don’t move it. This is how Catch 35, Chicago seafood restaurant, does it.
Baking: Preheat oven to 350 degrees F. Place the whole fish on a well-oiled or buttered baking dish; baste the fish halfway through the cook time. Add herbs and spices of your likening.
Broiling: Preheat your broiler. Cut fish into pieces of even thickness, baste (butter, margarine, or oil), sprinkle with corn flake crumbs, and place on a broiling pan. Surface of the fish should 3-4 inches from the broiler. Broil 10-15 minutes until fish flakes easily with a fork—if the fish is opaque, it is half way cooked. It will be a solid color when it is finished.
Pan Frying: Dredge the whole fish into milk or beaten egg, and then roll in flour. Meanwhile, heat oil or butter in a skillet until very hot and then carefully place fish into skillet until golden brown
Poaching: Heat seasoned water or fish stock to approximately 180-190 degrees and place the fish in the liquid. Cover the fish entirely and poach until desired doneness—but do not boil the fish.
At Catch 35, Chicago seafood restaurant, we offer Whole Grilled Branzino with lemongrass and lime topped with charred jalapeno vinaigrette as a special throughout the year. Also keep an eye out for Catch 35 Seafood and Steak’s crispy whole branzino, served with ginger chili sambal. Be adventurous and explore the flavors of Branzino, you will be pleasantly surprised. See you soon!
