This recipe comes from Rob DeGrassi, Executive Chef at Costa Brava in the Casa Monica Hotel, St Augustine. In place of branzino you can use white fish such as snapper, tilapia or sea bass. Read the story
Ingredients
- Branzino Fillets 4 x 6-8 oz, skin on
- Unsalted Butter 4 oz, room temperature
- Gourmet Mushrooms 6 oz, sliced
- Garlic minced, 2 Tbs
- Shallot minced, 2 Tbs
- Cooked or Canned White Beans 12 oz, drained, rinsed
- Baby Spinach 4 oz
- Roma Tomatoes 3 oz, deseeded, diced
- Citrus Chimichurri 1 cup, recipe below
- Cilantro Leaves ¼ cup, stems removed
- Salt and Freshly Ground Black Pepper to taste
Citrus Chimichurri
- Cilantro 1 bunch
- Shallot 1, minced
- Garlic 3 cloves, minced
- Apple Cider Vinegar 60 ml
- Red Pepper Flakes ¼ tsp
- Lemon Zest 1 Tbs
- Orange Zest 1 Tbs
- Lime Zest 1 Tbs
- Olive or Vegetable Oil 1 cup
- Salt and Freshly Ground Black Pepper to taste
Cook It
- Make the chimichurri: Place all ingredients except the oil into a food processor and blend until the cilantro is chopped up. With the motor running, slowly pour in the oil. Season with salt if needed.
- Preheat a grill to medium high heat.
- Rub the flesh side of the branzino with the butter until coated with a thin layer. Season with salt and pepper.
- Grill the branzino flesh side down for 5 minutes, turning 90° half way through. Flip the branzino onto the skin side and cook for an additional 2-3 minutes. Remove from the grill.
- Meanwhile, heat a large sauté pan on high heat. Add a small amount of oil to coat the bottom of the pan.
- Add the mushrooms and toss to coat with the oil. Cook for 2-3 minutes without stirring, allowing the mushrooms to caramelize on one side.
- Add in the garlic and shallot and toss to combine. Cook for an additional 2-3 minutes without disturbing the pan.
- Add the white beans. Cook until the beans are heated through. Season with salt and pepper.
- Turn off the heat and add the baby spinach and tomatoes to the pan, tossing until the spinach is slightly wilted.
- Divide the white bean hash evenly between the 4 plates. Place the branzino skin side up on top of the hash. Top with the citrus chimichurri and a few cilantro leaves for garnish.
