This delicious recipe is courtesy of California Walnut Board, Chef Ethan Stowell of Union in Seattle. This is a quick and satisfying supper.
Branzino with Walnut Puree Recipe
Makes 4 servings
• 1 cup California walnut pieces, toasted a moment in a dry skillet
• 1/4 cup extra-virgin olive oil, plus 2-3 tablespoons
• 2 tablespoons finely chopped fresh chives
• 2 whole branzino (or white sea bass), cut into fillets (4 total)
• Kosher salt
• Freshly ground black pepper
1. To make the walnut puree, combine the walnut and 1/4 cup of olive oil in a food processor and process for about 1 minute, or until smooth (add more olive oil if needed).
2. Scrape the walnut puree into a bowl, stir in the chives, and season with salt and pepper to taste. Set aside.
3. Rub the fish with 2-3 tablespoons of olive oil, and season both sides with salt and pepper. Just before you cook the fish, place about 2 tablespoons of walnut puree in the center of 4 dinner plates.
4. Grill the fish 2-3 minutes on each side. Place a fish fillet on each plate, over the walnut puree.
Per servings: CALORIES 482, FAT 36.5 G., PROTEIN 35.8 G., CARBS 4.0 G., FIBER .6.
**** This recipe is from Fight Fat with Fat by Dr. John Salerno ****
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