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Seared branzino with mango and shishito
A restaurant-quality dish right at home! Make a gourmet seared branzino to satisfy the seafood lovers in your family, Served with ripe juicy mangos and shishito peppers, this meal will become a favourite among your crowd, plus you'll love how simple it is to make.
SERVES
4
Ingredients
- 2 whole branzino (2 pound), butterflied (all bones and fins removed)
- Salt, to season
- 1/4 cup (60 ml) chaat masala, divided
- 1/4 cup (60 ml) ghee, divided
- 1 ripe but firm mango, peeled, cut into irregular 1 1/2 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
- 1/2 teaspoon (2.5 ml) chlili flake
- 30 shishito peppers
- 2 tablespoons (30 ml) olive oil
- Lime wedges, for serving
Directions
- Preheat the oven to 350° F (175° C).
- Season the branzino with salt and chaat masala.
- Cover loosely and refrigerate for one hour.
- When 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, two to three minutes until they lift from the pan without sticking.
- Once ready, gently slide a large, slotted metal spatula underneath the fish and carefully turn it over.
- Sear them on the skin side until lightly charred and skin is puffed about two to three minutes. Transfer to a pan.
- Bake the fish for three 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 for one to two minutes, undisturbed, until blistered and charred.
- Remove from pan, add garlic, mustard seeds, and chilli flakes. Cook one 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. Serve and enjoy!
