BLACKENED BRANZINO with FRESH TOMATO CUCUMBER SALAD
Blackened Branzino with Fresh Tomato Cucumber Salad
Creole inspired fresh, quick, and easy dish…
Yield: 3-4 servings
PREP IT!
Fresh Tomato Cucumber Salad
1 large Cucumber, fresh, sliced
1 pint Grape or Cherry Tomatoes, fresh, quartered
¼ small Red onion, fresh, sliced thin
½ bunch Basil, fresh, diced
½ small Lemon, fresh, juiced
4 tablespoons Olive oil
2 teaspoons Taste Tutor Seasoning 101
Blackened Branzino
2 tablespoons Olive oil
16 ounces Branzino, fresh or your favorite fresh fish (cleaned, whole or cut into even sized fillets)
1½ tablespoons Taste Tutor Blackening Seasoning
1 teaspoon Taste Tutor Seasoning 101
MAKE IT!
For Fresh Tomato Cucumber Salad
Mix all ingredients together. Set aside to cool in refrigerator.
For Blackened Branzino
Heat oil in a large cast iron skillet or heavy bottom skillet over medium-high heat.
Pat fish dry. Coat fish with Taste Tutor Blackening Seasoning and Taste Tutor Seasoning 101.
Sear each side of the fish by cooking skin side down first, if applicable, for 4 to 5 minutes or until a crust forms.
Carefully, flip the fish over and cook for and additional 2 to 3 minutes or until fish is cooked through (internal temperature is at least 145F).
Using a spatula, remove the fish from the skillet.
Enjoy hot with chilled cucumber salad!
Tip: This recipe works great with shrimp or scallops as well. Simply substitute the same amount of fish for shrimp or scallops and reduce the cooking time (internal temperature is at least 145F) .
Reheat fish: in the oven or in the microwave.
Blackened Branzino