Branzino Zarandeado Recipe

Inspired by Trust

Time45m

Serves2

sungold tomatoes, salsa borracha, pearl onion, epazote

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Ingredients

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1
Prepare the Branzino
Clean and scale the branzino, making sure to remove all guts. Pat the fish dry with paper towels and score the skin on both sides with a sharp knife.
2
Marinate the Fish
Rub the branzino generously with olive oil, salt, and pepper. Let it marinate for about 15 minutes.
3
Prepare the Salsa Borracha
In a blender, combine sungold tomatoes, a splash of water, and a pinch of salt. Blend until smooth. Pour into a pan and simmer for 10 minutes.
4
Sauté the Onions
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add pearl onions and sauté until caramelized, about 8-10 minutes.
5
Cook the Fish
Preheat a grill or grill pan to medium-high heat. Place the branzino on the grill and cook for about 6-8 minutes on each side, or until the flesh is opaque and flakes easily with a fork.
6
Serve
Plate the grilled branzino and spoon the salsa borracha over the top. Garnish with sautéed pearl onions and fresh epazote leaves.