Ease of Preparation: Easy
Time of Preparation: 10-12 minutes, plus 1 hour marinating time
Yield: 4 servings
Branzino is a wonderful fish to serve whole, and it readily takes on flavors. A good thing, too, because we’re pairing it with ripe, sweet mango, cooling mint, tart lime juice, and hot chili flakes. Some grassy, charred shishito peppers make for a light, smoky side.
Ingredients:
- 2 whole branzino (2 pound), butterflied (all bones and fins removed)
- Salt
- ¼ cup (60 ml) chaat masala, divided
- ¼ cup (60 ml) ghee, divided
- 1 ripe but firm mango, peeled, cut into irregular 1 ½ inch (3.75 cm) wedges
- 1 small red onion, thinly sliced
- 1 bunch mint coarsely chopped (leaves)
- 3 tablespoons (45 ml) lime juice
- 2 tablespoons (30 ml) mustard seeds
- 4 cloves of garlic, julienne
- ½ teaspoon (2.5 ml) chili flake
- 30 shishito peppers
- 2 tablespoons (30 ml) olive oil
- Lime wedges, for serving
Method:
Preheat oven to 350 F (175 C).
Season the branzino with salt and chaat masala.
Cover loosely and refrigerate for 1 hour.
When about ready to serve, heat the ghee in a very large skillet over medium-high heat.
One at a time, sear the seasoned fish, flesh side down, undisturbed, 2-3 minutes, until they lift from the pan without sticking.
Once ready, gently slide a large, slotted metal spatula underneath the fishes and carefully turn over.
Sear them on the skin side until lightly charred and skin is puffed, about 2-3 minutes. Transfer to a pan.
Bake the fish for 3 minutes, until cooked through.
While the fish is cooking, toss mango, onion, mint, lime juice, and salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat.
While the fish are in the oven, wipe out the skillet and use it to heat olive oil over medium-high heat.
Add the shishitos and cook 1-2 minutes, undisturbed, until blistered and charred.
Remove from pan, add garlic, mustard seeds, and chili flakes. Cook 1 minute.
Pour the mixture over the blistered shishitos. Season with salt.
Arrange fish on a large serving platter.
Place the warm shishitos over the fish. Arrange the mango salad over the top to finish.
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