Branzino Recipe

Preparation Steps

1. 1

   Prepare the Squash Relish

   In a medium saucepan, combine diced butternut squash, fresh cranberries, honey, and a pinch of salt. Cook over medium heat for about 10-15 minutes until the squash is tender and cranberries burst. Stir frequently. Remove from heat and set aside.

2. 2

   Make the Vinaigrette

   In a small bowl, whisk together apple cider vinegar, olive oil, minced garlic, salt, and black pepper. Set aside.

3. 3

   Cook the Rice

   In a pot, cook the harvest blend rice according to package instructions. Once cooked, fluff with a fork and set aside.

4. 4

   Grill the Branzino

   Preheat a grill to medium-high heat. Clean and scale the branzino, then rub with olive oil, salt, black pepper, and fresh herbs (thyme or rosemary). Grill for about 6-8 minutes on each side, or until the fish flakes easily with a fork.

5. 5

   Blanch the Green Beans

   In a pot of boiling water, blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to halt cooking. Drain again before serving.

6. 6

   Assemble the Dish

   On each plate, serve a portion of harvest blend rice, top with grilled branzino, and spoon over the cranberry-butternut squash relish. Arrange blanched green beans on the side. Drizzle with apple cider vinaigrette before serving.