Pan-seared Branzino Recipe
pickled daikon and cucumber, thai herb salad, grilled chile vinaigrette, coconut-white vinaigrette
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Ingredients
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For the Pan-Seared Branzino
For the Pickled Daikon and Cucumber
For the Thai Herb Salad
For the Grilled Chile Vinaigrette
For the Coconut-White Vinaigrette
Method
For the Pan-Seared Branzino
- 1
Prepare the Branzino
Season the branzino fillets with salt and black pepper on both sides.
- 2
For the Pickled Daikon and Cucumber
- 3
Make the Pickling Solution
In a bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
- 4
Pickle the Vegetables
Add the sliced daikon and cucumber to the pickling solution. Let sit for at least 30 minutes, or refrigerate for up to 2 hours for more flavor.
For the Thai Herb Salad
- 5
Prepare the Salad
In a large bowl, combine the chopped cilantro, mint, and basil. Drizzle with lime juice and fish sauce. Toss gently to combine.
For the Grilled Chile Vinaigrette
- 6
For the Coconut-White Vinaigrette
- 7
Prepare the Vinaigrette
In a bowl, whisk together coconut milk, white wine vinegar, olive oil, and salt to taste until smooth.
