Grilled Branzino* Recipe

Cooking Instructions

1. 1

   Prepare the Coconut Rice

   Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.

2. 2

   Make the Cashew Sambal

   In a food processor, combine cashews, shallots, garlic, lime juice, and red chili. Pulse until coarsely chopped. Drizzle in olive oil while processing until you reach a chunky paste consistency. Season with salt and black pepper to taste.

3. 3

   Prepare the Branzino

   Preheat the grill to medium-high heat. Clean the branzino and make a few diagonal slashes on each side. Rub the fish with olive oil, salt, and black pepper. Stuff the cavity with fresh cilantro and lime slices.

4. 4

   Grill the Fish

   Place the branzino on the grill and cook for about 6-8 minutes per side, or until the fish flakes easily with a fork and has nice grill marks. Remove from the grill and let rest for a few minutes.

5. 5

   Serve

   Plate the coconut rice and top with the grilled branzino. Serve with a generous dollop of cashew sambal on the side.