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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. 



  • 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


  1. Preheat the oven to 350° F (175° C).
  2. Season the branzino with salt and chaat masala.
  3. Cover loosely and refrigerate for one hour.
  4. When ready to serve, heat the ghee in a very large skillet over medium-high heat.
  5. One at a time, sear the seasoned fish, flesh side down, undisturbed, two to three minutes until they lift from the pan without sticking.
  6. Once ready, gently slide a large, slotted metal spatula underneath the fish and carefully turn it over.
  7. Sear them on the skin side until lightly charred and skin is puffed about two to three minutes. Transfer to a pan.
  8. Bake the fish for three minutes, until cooked through.
  9. 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.
  10. While the fish are in the oven, wipe out the skillet and use it to heat olive oil over medium-high heat.
  11. Add the shishitos and cook for one to two minutes, undisturbed, until blistered and charred.
  12. Remove from pan, add garlic, mustard seeds, and chilli flakes. Cook one minute.
  13. Pour the mixture over the blistered shishitos. Season with salt.
  14. Arrange fish on a large serving platter.
  15. Place the warm shishitos over the fish. Arrange the mango salad over the top to finish. Serve and enjoy!

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