CHICKEN SALSA VERDE
Steps:
- For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
- Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
- For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.
HAKE WITH CLAMS IN SALSA VERDE
This Basque classic from Marti Buckley's cookbook "Basque Country: A Culinary Journey Through a Food Lover's Paradise," requires a bit of quick stove work once the clams start to open. You must be sure there is a nice amount of liquid in the bottom of the pan, enough to swirl around so the flour coating on the fish and the olive oil can thicken and emulsify the sauce. And though it's called salsa verde, it's not a dense herbal purée as in Italian cooking but a fresh, rather sheer parsley-based mixture.
Provided by Florence Fabricant
Categories dinner, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place clams in a bowl, cover with cold water and set aside. If using fish trimmings, rinse them with cold water, place in a 3-quart saucepan, add water to cover and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain the liquid through a fine sieve and discard the solids. You should have at least 1 cup fish stock, preferably more. Set aside.
- Drain clams and scrub them. Rinse fish fillets and pat dry. Season with salt on the skinless side.
- Heat oil in a large sauté pan or stovetop casserole. Add garlic and cook on medium-high until garlic barely starts to color. Add flour and cook, stirring, 30 seconds. Add wine, cook 30 seconds and add fish stock. Lower heat and simmer about a minute.
- Add fish to the pan, skin side up. Simmer gently about 3 minutes. Turn fillets over, add clams, placing them around the fillets. Cook about 5 minutes, or until clams open. If the liquid appears to be drying up, add some additional fish stock or water. When the clams open, scatter parsley around the pan.
- Remove pan from heat and move it in a circular motion a minute or two to swirl the sauce so it begins to emulsify and look smooth. Add more salt if needed. Serve directly from the pan or divide among individual shallow soup bowls.
BRANZINO MEDITERRANEAN
This simple, healthy, and delicious Mediterranean fish, also known as 'Greek Sea Bass', should be cooked whole. The cavity of the fish can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. Can be found wild-caught in many stores. Enjoy!
Provided by Christala
Categories World Cuisine Recipes European Greek
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
- Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 6.6 g, Cholesterol 117.3 mg, Fat 12.6 g, Fiber 1.3 g, Protein 53 g, SaturatedFat 2.4 g, Sodium 236.8 mg, Sugar 1.9 g
LIGHT AND CRISPY FRITTO MISTO
Provided by Scott Conant
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil: Fill a large, heavy-based saucepan about halfway with oil. Begin to heat the oil over medium heat but don't let it get ripping until you have everything else ready to go. Prepare the squid and vegetables: Separate the bodies and the tentacles of the squid. If the squid are big, cut the tentacles in half. Cut the squid bodies open so they lie flat, then cut into 1/4-inch-thick, 1 1/2-inch-long strips. Soak the squid in the milk while you prepare the rest of the fritto misto. Trim the artichoke stems and remove the outer leaves. Slice them very thinly through the stem end. (If you have true baby artichokes, you don't have to worry about the choke; if you can only find large artichokes, remove the spiny choke before slicing.) Trim the ends off the zucchini and slice lengthwise about 1/4 inch thick, then cut into 1 1/2-inch-long sticks.
- Set up your fry station: On a sheet pan or large platter, combine the flour, 2 teaspoons salt and 1 teaspoon pepper. Have the sliced lemon, garlic, parsley and rosemary prepared and nearby. Line a platter with paper towels or parchment paper. Increase the heat of the oil until it reaches 375 degrees F on a deep-fry thermometer.
- Meanwhile, drain the squid; toss the squid, artichokes and zucchini in the flour. Shake the baking sheet back and forth to coat the ingredients. Once the oil is up to temperature, add about one-third of the floured goods, plus a few of the lemon and garlic slices, and let cook for about 1 minute. Add about a third of the rosemary and the parsley and continue to cook until the vegetables and squid are a light golden brown, another 1 to 2 minutes. Using a spider or a Chinese strainer (or as a last resort, a slotted spoon), transfer the fried foods to the lined platter to drain. Season with more salt and chopped parsley and serve with the lemon wedges. This is best served hot, so let your guests dig in while you begin cooking the next batch. Photograph by David Malosh
ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE
Leeks show their gentle side in this speedy weeknight fish recipe. A lemony olive salsa verde adds brightness to the dish, while red-pepper flakes bring some heat. Serve this with rice, polenta or crusty bread to soak up the tangy-sweet juices. For a richer, more full-flavored variation, try salmon or tuna fillets instead of milder white fish.
Provided by Melissa Clark
Categories easy, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
- Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
- Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
- Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
- While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
- Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
- Place fish on plates and surround with leeks. Top with olive salsa verde.
BRAISED RABBIT WITH CARAMELIZED RADICCHIO AND SALSA VERDE
This recipe can be substituted with chicken, if preferred.
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a shallow bowl, combine flour, thyme, oregano, salt and pepper. Dredge the rabbit in the seasoned flour and set aside.
- In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours. Remove the rosemary and chilli and set aside. Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown. Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock. Place in the oven and cook for 30 minutes.
- When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter. Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter. Garnish with parsley. Serve with Caramelized Radicchio and Salsa Verde.
- Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.
- In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender. Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.
GLAZED LEEKS WITH PINE NUT SALSA VERDE
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Provided by Andy Baraghani
Categories Bon Appétit Side Thanksgiving Fall Leek Salsa Vegetarian Chile Pepper Pine Nut Parsley Capers Honey Dairy Free Peanut Free Soy Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- Trim root ends of leeks (leave as intact as possible so they don't break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should slide through the thickest part with no resistance), 15-20 minutes. Transfer to paper towels to drain and let cool.
- Meanwhile, bring chile, honey, ¾ cup vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5 minutes.
- Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat). Pour warm vinegar mixture over leeks and set aside.
- Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
- Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.
- To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.
More about "branzino with clams leeks and salsa verde recipes"
10 BEST BRANZINO FISH RECIPES | YUMMLY
From yummly.com
GREEK-STYLE ROASTED BRANZINO RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (53)Calories 257 per servingCategory Dinner
BRANZINO WITH CLAMS, LEEKS AND SALSA VERDE | PUNCHFORK
From punchfork.com
CHICKEN AND RICE WITH LEEKS AND SALSA VERDE RECIPE - BON APPéTIT
From bonappetit.com
BRANZINO WITH CLAMS, LEEKS AND SALSA VERDE – RECIPES NETWORK
From recipenet.org
WHOLE ROASTED BRANZINO RECIPE WITH TOMATILLOS, GARLIC & HERBS
From fultonfishmarket.com
BRANZINO WITH FENNEL GRAPES AND CHARRED SALSA VERDE
From acozykitchen.com
WHOLE ROASTED BRANZINO RECIPE WITH CAPER BUTTER - FOOD & WINE
From foodandwine.com
BRANZINO WITH CLAMS, LEEKS AND SALSA VERDE | RECIPE - PINTEREST
From pinterest.com
RECIPE: ROASTED BRANZINO STUFFED WITH LEEKS AND MEYER LEMONS
From npr.org
CANNED ANCHOVY AND CLAM RECIPES - SUPERCOOK.COM
From supercook.com
BRANZINO WITH LEEK AND CLAM BROTH WITH LIME
From touringandtasting.com
BRANZINO WITH CLAMS, LEEKS AND SALSA VERDE | RECIPE - PINTEREST
From pinterest.com
CAPERS AND CLAM RECIPES - SUPERCOOK.COM
From supercook.com
BRANZINO WITH CLAMS, LEEKS AND SALSA VERDE | RECIPE - PINTEREST
From pinterest.com
You'll also love