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BASS - Branzino with Grapefruit Salad and Edamame Hummus
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| The Chew Mario Batali Branzino with Grapefruit Salad and Edamame Hummus 2 branzino fillets (bones removed, skin on) | |
| extra-virgin olive oil | |
| 1/2 | red onion, (chopped) |
| 10 ounces | frozen edamame, (thawed) |
| kosher salt | |
| red chili flakes | |
| 2 tablespoons | mint leaves |
| 1 tablespoon | Carla's Orange-Fennel zesty spice blend |
| 3 | garlic cloves |
| 8 ounces | baby spinach |
| 1 | grapefruit, (segmented) |
| hot sauce | |
| 1 tablespoon | oregano, (chopped) |
| freshly ground black pepper | |
Directions
Score the skin-side of the Branzino filets lightly on a diagonal, at 1-inch intervals. Season the skin-side of the fish filets with some salt and dried orange zest-fennel spice mix. Add a tablespoon of olive oil to a nonstick pan and place over low heat. Add the seasoned fish fillets to the pan, skin-side-down. Slowly cook the fish until the skin is crisp and the fish is almost completely finished cooking all the way through. Then flip the fish at the last second to sear the flesh side. Remove to a plate and cut in half.
Meanwhile, heat 1 tablespoon of olive oil and add the red onion to a medium sauce pot. Once translucent, add the edamame and cook until warmed through. Season with salt and a pinch of chili flakes. Place the edamame mixture in a food processor. Process until it becomes a smooth puree. Add a drizzle of olive oil and the mint. Blend until smooth and the consistency is similar to hummus. Season to taste with salt.
In a medium pot, heat a drizzle of olive oil with the whole garlic cloves. Add the spinach, season with salt and pepper and cook until wilted. Remove from heat and set aside.
Season half of the grapefruit segments with a few dashes of hot sauce and a drizzle of olive oil. Roughly chop the rest of the grapefruit. Add to a bowl along with a drizzle of olive oil, a pinch of chili flakes, oregano, and a pinch of salt and pepper.
To serve, place a smear of edamame hummus on the plate. Top with a few whole grapefruit segments seasoned with hot sauce. Top with some cooked spinach. Then, place a piece of cooked Branzino on top of the spinach, skin-side-up. Dress the fish with a little grapefruit juice and dress the plate with some grapefruit-oregano salad.
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