The Salerno Center For Complementary Medicine

Branzino with Walnut Puree Recipe

Branzino with Walnut Puree Recipe
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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