Cast Iron Seared Branzino Recipe
Coconut Jasmine Rice, Asparagus, and Coconut Tarragon Beurre Blanc
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Ingredients
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Fish
Coconut Jasmine Rice
Asparagus
Coconut Tarragon Beurre Blanc
Method
Preparation of Branzino
- 1
Clean the Fish
Rinse the branzino under cold water. Make sure to remove any scales and insides if not already cleaned.
- 2
Season the Fish
Pat the fish dry with paper towels. Rub olive oil on the outside and inside of each branzino. Season generously with salt and black pepper.
Coconut Jasmine Rice
- 3
Cook the Rice
In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium heat.
- 4
Simmer the Rice
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Asparagus
- 5
Prepare Asparagus
Trim the tough ends of the asparagus. Wash them under cold water and pat them dry.
- 6
Coconut Tarragon Beurre Blanc
- 7
Sauté Shallots
In a saucepan, melt 1 tablespoon of butter over medium heat. Add shallots and sauté until translucent.
- 8
Deglaze the Pan
Pour in white wine and reduce until almost evaporated, about 5 minutes.
- 9
Add Coconut Milk
Add coconut milk and fresh tarragon to the saucepan, and simmer for another 5 minutes.
- 10
Incorporate Butter
Whisk in the remaining butter gradually until the sauce is smooth and creamy. Season with salt and black pepper to taste.
