Whole Roasted Branzino
Just add the Roasted Pepper Rice Pilaf (page 28) and
you have an easy yet elegant meal.
Active Time: 30 minutes Total Time: 2 hours
Makes 2 servings
2
small shallots, about 2 to 3 ounces total, peeled and sliced
2
garlic cloves, peeled and crushed
1
small fennel bulb (about 12 ounces), sliced lengthwise
1
medium orange, sliced
1
small lemon, sliced
2
sprigs fresh oregano
2
sprigs fresh thyme
½
teaspoon kosher salt, divided
¼
teaspoon crushed red pepper
2
teaspoons olive oil, divided
1
whole branzino, cleaned
1. In a stainless steel bowl, toss together the shallots, garlic, fennel, orange,
lemon, oregano, thyme, ¼ teaspoon of the salt, the crushed red pepper
and 1 teaspoon of the olive oil.
2. Season the flesh of the fish with remaining salt and stuff as much of this
filling (about ½ cup to 1 cup) into the fish as possible. Tie together with
butcher’s twine in 3 places along the fish to keep the filling inside. Keep
in mind there will be plenty of filling left over.
3. Prepare a bed of the remaining filling ingredients in the middle of the
baking tray on a diagonal, placing some of the citrus slices on the top of
the bed. Place the fish on top of the bed, wrap with plastic and keep in the
refrigerator for an hour.
4. When ready to cook, drizzle the remaining teaspoon of olive oil on top of
the fish and place in the oven with the rack in the middle rack position.
Set oven to Bake Steam at 450°F for 30 minutes.
5. Remove the tray when finished, and portion fish into 2 fillets; serve on top
of the vegetable filling.
Nutritional information per serving:
Calories 276 (27% from fat) • carb. 18g • pro. 33g
• fat 8g • sat. fat 2g • chol. 70mg • sod. 512mg
• calc. 77mg • fiber 2g
Red Chile Pork
The perfect taco filling. Tender and absolutely delicious!
Active Time: 30 minutes Total Time: 3 hours
Makes about 12 servings
3
pounds boneless pork shoulder or pork butt
1
tablespoon kosher salt
1
tablespoon chili powder
½
teaspoon dried oregano
1
bay leaf
1
cinnamon stick
½
teaspoon ground cumin
¼
teaspoon cayenne
4
garlic cloves, peeled and crushed
1. Cut the shoulder into large chunks; and place in a large mixing bowl.
2. Put the remaining ingredients together and then rub over the meat. Cover
and let rest in the refrigerator overnight to marinate.
3. Transfer the meat, with the spices, to the baking tray and put in the oven
with the rack in the lower rack position. Set to Bake Steam at 350°F for 75
minutes. When time expires, reset to 225°F for an additional 45 minutes on
Bake Steam.
4. Allow pork to rest in oven until cool enough to handle. Remove the baking
tray carefully to avoid spilling any of the braising liquid.
20
