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August, 2017 RECIPE OF THE MONTH

Serves 4
as an entrée

• INGREDIENTS •

8 Filets of Branzino
8 oz. Couscous
1 Medium Butternut Squash, Peeled and Cubed
Pomegranate Seeds
Pepitas, Toasted
Dried Cranberries
Mint, Torn
1 Head of Fennel, Shaved
Za'atar Spice
2 Tbsp. Lemon Juice
Olive Oil

• Pomegranate Molasses •

4 C Pomegranate Juice
1/2 C Sugar
1 T Lemon Juice

Za'atar Spice

1/4 C Sumac
2 T Thyme
1 T Sesame Seeds
2 T Marjoram
2 T Oregano
1 T Cumin
1 t Salt
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Crispy Moroccan Branzino

A light dish with warm spices, we love this crispy branzino preparation to bridge the gap between summer and fall. Trade your saute pan for a wood plank on the grill if you're feeling outdoorsy! Mediterranean dieters, this recipe is for you!

COOKING INSTRUCTIONS:

1

Make Za'atar Spice

  • Combine sumac, thyme, sesame seeds, marjoram, oregano, cumin, and salt.
  • Reserve.
2

Make Pomegranate Molasses

  • Using a 4-quart saucepan, mix pomegranate juice, sugar and lemon juice.
  • Cook over medium heat until sugar dissolves.
  • Reduce heat to medium-low, reduce until contents yield 1 cup, taking about 1 hour.
  • Let molasses cool.
3

Make the Couscous Salad

  • Preheat the oven to 400° F.
  • Place couscous in a bowl, adding salt and pepper to taste.
  • Cover with hot water, just enough to cover the couscous.
  • Cover, let sit for 5 minutes.
  • Fluff with fork.
  • Toss squash with olive oil, salt, and pepper.
  • Roast squash in the oven until tender and lightly brown, approximately 20 minutes.
  • When squash is finished, take out of the oven and let cool.
  • Mix in cous cous, dried cranberries, fennel, pepitas, mint, lemon juice and some olive oil.
4

Cook the Branzino

  • Preheat saute pan over medium-high heat.
  • Season Branzino with za'atar and a pinch of salt.
  • Place Branzino in the pan with the skin side facing down.
  • Press lightly with a spatula.
  • When skin is lightly brown, flip Branzino, count to ten seconds and remove from the pan.
  • Drizzle molasses over Branzino and salad on a plate.