I made this Grilled Branzino with Basil, Lime and Ginger from the new

[orchid]

the issue of Food Network Magazine today. It's a Iron Chef Geoffrey Zakarian recipe and is absolutely delicious! I used Yellow Tail Snapper that I got from Whole Foods but I think any small white fleshed fish would be great. Talapia or Bassa would be great. I will definitely make this again.

Grilled Branzino with Basil, Lime and Ginger

Geoffrey Zakarian

Yield: 4

For the marinade:

Grated zest of 2 limes

1 teaspoon minced peeled ginger

1 small shallot, minced

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

For the fish:

5 limes

2 1 -pound whole branzino, gutted and scaled (ask your fishmonger)

1/2 cup fresh basil, plus more for serving

8 thin slices ginger

Kosher salt and freshly ground pepper

Vegetable oil, for the grill Extra-virgin olive oil, for drizzling

Flaky sea salt, for topping

Make the marinade: Preheat a grill to medium high. Meanwhile, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a bowl.

Stuff the fish: Thinly slice 1 lime. Stuff the slices into the cavity of each fish along with the basil leaves and ginger slices. Set aside half of the marinade for serving, then brush the rest on the fish. Season inside and out with kosher salt and pepper.

Grill the fish: Preheat a grill to medium high and brush the grates with vegetable oil. Transfer the fish to the grill and cook until the skin starts to crisp, 5 to 7 minutes. Do not move the fish or the skin will stick to the grill. To flip the fish, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over. Cook the fish on the other side until the skin is crisp, 5 to 7 more minutes. Check the eyes: When they're both white, the fish is done. Transfer to a platter. Cut the remaining 4 limes in half; grill cut side down until caramelized, 3 to 4 minutes. Transfer to the platter.

Fillet the fish: Using a fork and starting at the tail end, peel back the skin from one side of the fish; discard. Run a knife along the back of the fish to separate the top and bottom fillets. Use the knife to remove any additional skin along the back. Using a spoon, gently loosen and lift the top fillet away from the bottom fillet. Lift the head and use the spoon to carefully separate the spine from the bottom fillet. Discard the tail, head and stuffing. Remove and discard the skin from the bottom fillet. Repeat with the second fish.

Serve: Drizzle the fillets with the reserved marinade; finish with some olive oil and a sprinkle of flaky sea salt. Serve with the grilled limes and more basil.

http://www.foodnetwork.com/recipes/geoffrey-zakarian/grilled-branzino-with-basil-lime-and-ginger.html

 

[orchid]

I made this Rice Pilaf with Cashews, Raisins and Pineapple to

go with the fish. Also delicious but I have no clue where I got the recipe! It might have even been from here but I didn't note where it came from and I just downloaded it yesterday for heavens sake! I hate when I do that.

Rice Pilaf with Cashews, Raisins and Pineapple

Serves 4 to 6

3 T butter
1 tsp whole cumin seeds
1 c onion, finely chopped
½ c cashew nuts, roasted
1 tsp coriander seeds, coarsely crushed
½ tsp turmeric
1/8 tsp cayenne pepper
1 c basmati rice
½ c fresh or canned pineapple chunks, drained
2 T raisins
2 c hot chicken broth
2 T fresh cilantro, chopped

Melt the butter in a large saucepan over medium heat. Stir in the cumin seed and cook for 1 minute. Add the onion and cook until tender and light golden brown. Add the cashews, coriander, turmeric and cayenne pepper and cook, stirring often for about 3 minutes, lowering the heat if the mixture begins to burn. Stir in the basmati rice and lightly toast it, stirring frequently for 4 to 5 minutes. Add the pineapple and raisins; continue cooking for 2 minutes more. Pour in the hot chicken broth and bring to a boil. Stir and cover.
Reduce the heat to low and cook the rice for about 15 minutes or until all of the liquid is absorbed and the rice is tender. Let stand, covered, for about 10 minutes. Stir in the chopped cilantro and serve.

 

[angak1]

Sounds wonderful. I don't remember it here. But it's here now! I had some leftover pineapple from

Making sausage kabobs and could have used this recipe. They went into white sangria instead.