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Mustard-Crusted Branzino


This Mustard-Crusted Branzino is great butterflied—a quick and easy method for cooking a whole fish. Ask your fishmonger to do it for you.

Ingredients

  • 2 tablespoons whole grain mustard
  • 1 garlic clove, finely grated
  • 1 tablespoon chopped fresh thyme
  • 1 cup coarse fresh breadcrumbs, preferably sourdough
  • Kosher salt and freshly ground black pepper
  • 2 pounds 1½–2 whole branzino or trout, butterflied
  • Lemon wedges (for serving)

Recipe Preparation

  • Preheat oven to 450°. Whisk oil, mustard, garlic, and thyme in a small bowl. Using your fingertips or a rubber spatula, mix in breadcrumbs, squeezing or pressing to saturate bread, until evenly coated; season with salt and pepper.

  • Open up fish and place, skin side down, in a large ovenproof pan or on a rimmed baking sheet; season with salt and pepper. Top with breadcrumb mixture, pressing to adhere. Roast until breadcrumbs are golden brown and fish is cooked through, 10–15 minutes.

  • Serve fish with lemon wedges.

,Photos by Hirsheimer Hamilton

Nutritional Content

Calories (kcal) 490 Fat (g) 27 Saturated Fat (g) 4.5 Cholesterol (mg) 100 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 39 Sodium (mg) 590Reviews Section

Recipe Summary

  • ¾ cup panko bread crumbs
  • ⅓ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh chives
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 4 (6 ounce) halibut fillets

Preheat the oven to 400 degrees F (200 degrees C).

Line a baking sheet with foil.

Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.

Rinse halibut fillets and pat dry with a paper towel.

Place halibut fillets onto the prepared baking sheet.

Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.

Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.


Lamb with herby breadcrumbs and mustard

A boneless leg of lamb has a milder flavor than that with the bone. The recipe here uses a mustard sauce that coats the meat inside and outside before the meat is rolled up with kitchen twine. The top of the meat is patted with herby bread crumbs before being roasted to create wonderful flavors.

This dish is delicious served piping hot or at room temperature, therefore making it ideal for a large crowd, or as a dish for a buffet lunch or dinner.


Seafood Feasts for Christmas Eve

Restaurants and caterers offer options for multicourse celebrations for the Feast of the Seven Fishes.

The all-seafood Italian Christmas Eve dinner has acquired a more general audience. In this year of the pandemic, there are options for home delivery. Amali on the Upper East Side is offering the seven courses, including octopus, lobster bisque, spaghetti with clams and butter-poached lobster, $145 per person for pickup or delivery (10-mile radius of the restaurant). There are six courses but seven different fish in Hearth’s feast to go from the East Village, available for pickup. Destination Home is a new dinner service specializing in delivered special-occasion meals, with instructions for heating and plating. This feast from Olivier Cheng and Jennifer Zabinski includes a cocktail, bacala fritters, seafood salad, cioppino, lobster risotto and mustard-crusted branzino. The meal is delivered with place cards, cocktail napkins and other extras, including music, within about 100 miles of New York.


Duck legs roasted with mustard

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter. It’s a great ingredient naturally available in any month, and yet it’s trapped in a season warp.

Maybe when the only duck to be had was wild there was a reason to hold off on cooking it until hunting season. But ever since Pekin ducks were introduced into this country from China in 1873, domesticated birds have always been sold from July through June.

I’m prejudiced because I’m not a chicken-eater, but to me there’s no better poultry for summer meals. It’s more dramatic than turkey, more stylish than Cornish hens and more versatile than either. You can grill it, you can bake it, you can smoke it -- you could even eat it raw if you dared tartare. Even better, it goes with most everything in season right now: peaches and corn, basil and tomatoes, new potatoes and summer squash.

If one thing has kept this overlooked dark meat from becoming the bird in every pot, it’s the whole thing. Ducks have always been sold giblets and all, and slaving over a hot grill with an entire 5-pounder does not exactly inspire smiles on a summer night. Duck’s reputation for being half meat, half fat has also given it a “don’t touch, don’t cook” aura.

Once a duck has been cut down to size, though, it’s a different dinner. More and more, just the breasts or the legs are available in markets. Not only does that mean much of the fat is out of the picture, it also means duck has become tantalizingly easy to cook, and fast -- the breasts take less than 10 minutes.

Duck is much more interesting to play with than chicken you can do things to it you wouldn’t try with a boneless, skinless breast. It also has a wow factor: Although you expect to find it in restaurants, duck is just not considered home cooking. And any dinner party guest presented with a crunchy roasted leg or juicy grilled breast is not going to go home bored to Perdue.

The leftovers are also more inspiring than turkey or chicken, or even beef or pork -- so much so that I sometimes cook extra just so we can have duck burritos or curry or salad the next day, and the day after. A duck quesadilla with mango, jalapenos and Brie is a many-splendored incentive for overbuying.

More and more, duck is sold in forms even those longtime masters the Chinese and the French never dreamed of. In some markets, and always online (at sites such as www.dartagnan.com), you can buy duck confit, smoked duck, duck sausage, duck prosciutto and even duck bacon.

Confit is actually what has started to move duck out of fall and winter exile and onto menus year-round. Just about any restaurant worth its Breton sea salt serves the whole leg now on a bed of greens, or with roasted potatoes. Now home cooks can buy confit just as chefs do, and what originated as a way of preserving meat through the winter makes a summertime duck lunch not only possible, but even enticing.

Once all those legs were being carved off for confit, duck producers had breasts to spare. Magret, the big, gamy filet from the moulard ducks raised for foie gras as well as confit, lately is in high-end stores everywhere. But even mainstream producers such as Maple Leaf Farms are making confit and selling breasts.

Some duck dealers also sell Muscovy breasts and legs, but to me the best variety is good old Pekin, also known as Long Island duck (even though most of the birds are now raised far from New York state, mostly in Indiana). More refined palates may prefer the more nuanced texture and slightly gamier flavor of Muscovy and moulard. But even though Pekin is milder, no one would ever say it tastes like chicken.

According to the Duckling Council (naturally, this bird has a trade group), American consumption of duck is rising in general but sales of parts alone are the real growth industry: They’re up from 5% in 1993 to 30% to 40% today.

And those parts are not just parts. The breasts and the legs have a dusky flavor even though they are actually lean -- the flesh is not marbled (all the fat is in or under the skin). Even that melts away before you slice into a piece.

As fast as the breasts cook, they are actually trickier to handle than the legs. Overcooking will give you a lovely sandal, while undercooking will leave you with tough-to-cut fatty skin. Sauteing or broiling renders the fat and crisps the skin perfectly. But if you want to grill, I’ve learned it’s best to score the skin in a fine crosshatch pattern, then marinate it in soy sauce for flavor and appetizing color before tossing the breasts onto the fire.

In about eight minutes, the meat will still be bright-red rare. Letting it rest on a rimmed cutting board for about five minutes before you slice it leaves it just right -- a beautiful medium-rare.

With the legs, the secret is low and slow. You want the meat to soften as the fat cooks away, leaving the skin crisp. My standard tenderizing procedure for summer is borrowed from Madeleine Kamman, who in “In Madeleine’s Kitchen” suggests roasting the legs under a coating of Dijon mustard and breadcrumbs. The crust keeps in the juices while the meat turns succulent.

I added a sprinkling of herbes de Provence because they’re so complementary to the meat, and substituted Japanese panko for my usual Progresso crumbs, and came up with something that never fails to dazzle dinner guests. The meat gets almost confit-tender while the skin is as crusty as fried chicken (or, as my consort says, as Shake ‘n Bake).

The legs can just be seasoned and stuck in an oven at 325 degrees for an hour and a half, with no fussiness. But a trick I borrowed from “Bay Wolf Cookbook” (from the Oakland restaurant of the same name) makes a huge difference: After the legs have cooked dry for an hour, I pour something liquid around them and let them cook another half an hour. The meat gets super-tender while the skin crisps from the combination roasting and braising.

I’ve tried everything from the Pinot Noir in the cookbook to vermouth to a tomatillo salsa with pumpkin seeds and gotten great results for serving plain. But when I want to make meat for tacos, I use beer spiked with chopped chipotle peppers the cooking liquid can then be used to moisten the meat after it’s shredded and before it’s folded into fresh corn tortillas with salsa and queso fresco, plus radishes and scallions for flavor and crunch.

Duck legs roasted and braised with wine are almost as good as confit, and they can be served the same way: on mesclun or in a creamy potato salad sharpened with capers, cornichons and a bed of frisee.

To me, duck responds best to savory flavors I’ve never understood why it has to be turned into meat candy with orange sauce or raspberry jam. But summer fruit with a savory side is different. Peach chutney spiced with lots of fresh ginger makes an irresistibly pungent partner for grilled duck.

If duck in summer still seems odd, just consider that cooks in some of the world’s hottest places have always relied on it in the hottest months. And they make it as hot as they can stand. In New Orleans, duck is a staple in spicy gumbo, jambalaya and etouffee, for instance, while in Thailand it’s eaten in incendiary curries with green or red sauces. Hot food does cool you off. And duck stands up to the heat better than strawberries do to the cold.


Feast of Seven Fishes

Tenuta di Nozzole, Chardonnay – Le Bruniche from Tuscany

Citrus and exotic fruit on the nose with apple and banana notes on the palate. No Oak, lets the Chard shine through! Great with Risotto.

Vigna del Lauro, Cabernet Franc from Friuli

Delicious dark berry flavors and pepper notes with a smooth, elegant mid-palate. Finishes with a touch of fresh herbs. Great for smoked, grilled fish.

See links for Directions

Shrimp Risotto Branzino


Feast of Seven Fishes

Tenuta di Nozzole, Chardonnay – Le Bruniche from Tuscany

Citrus and exotic fruit on the nose with apple and banana notes on the palate. No Oak, lets the Chard shine through! Great with Risotto.

Vigna del Lauro, Cabernet Franc from Friuli

Delicious dark berry flavors and pepper notes with a smooth, elegant mid-palate. Finishes with a touch of fresh herbs. Great for smoked, grilled fish.

See links for Directions

Shrimp Risotto Branzino


We found at least 10 Websites Listing below when search with what is branzino fish on Search Engine

Branzino Mediterranean Recipe Allrecipes

Allrecipes.com DA: 18 PA: 38 MOZ Rank: 56

  • Drizzle 1 tablespoon olive oil into a large baking pan add onion and season with salt and pepper
  • Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion
  • Pour white wine and lemon juice over each fish

What does branzino fish taste like

  • Branzino, or European Sea Bass, is an iconic Mediterranean fish that ranges from one to three pounds
  • It has delicate, white flesh and a mild, almost sweet flavor
  • Its few small bones make for easy filleting or preparing whole, stuffed with lemon and herbs such as parsley and fennel.

10 Best Branzino Fish Recipes Yummly

Yummly.com DA: 14 PA: 22 MOZ Rank: 38

The Best Branzino Fish Recipes on Yummly | Grilled Branzino With Lemon Salsa Verde, Roasted Branzino With Garlic, Olives, Sun-dried Tomatoes And Fresh Herbs, Grilled Branzino Fish With Lime And Herbs

Branzino, a Mediterranean Fish, Is Being Farmed in

Nytimes.com DA: 15 PA: 50 MOZ Rank: 68

Ideal Fish, in Waterbury, Conn., is one of the first companies n the United States to commercially farm branzino — a species that has long been flown in from the Mediterranean.

Grilled Branzino with Basil, Lime and Ginger Recipe

Foodnetwork.com DA: 19 PA: 50 MOZ Rank: 73

  • Branzino is a sustainable fish with mild white flesh
  • If you can't find it, use small trout
  • When buying fish, look for taut skin, clear eyes and bright red gills-those are all signs of freshness.

Branzino (Dicentrarchus labrax) Better Know a Fish!

Our fish — loup de mer, branzino, Dicentrarchus labrax — is a species in Family Moronidae, which are more accurately (though rather unexcitingly) known as the “temperate basses” due to their known range in temperate-climate waters.


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Mustard Breaded Chicken Breast & Cazin 2008 Cheverny Le Petit Chambord

There's something about breaded chicken breasts that I just love. It could be the moistness of the chicken, it could be the crispiness of the coating. I just really enjoy the whole package. Instead of following the normal flour, egg, breadcrumb approach, I often use Dijon Mustard as the gluing agent. I also like to bake the breasts rather than fry them, partly because it means I don't have to wipe up the stove of splattered fat. After a few tasty, but not quite perfect previous approaches to baking the chicken breasts, dinner last night came through. I tossed the breadcrumbs and herbs in olive oil in a heated skillet. Everything came together, the tang of the mustard, the flavor of the herbs, the crispness, the juiciness. And as always, there were leftovers. Don't get me started on how good perfectly cooked cold chicken tastes.

Ingredients
- chicken breast
- panko breadcrumbs (approx. 1 cup)
- Dijon mustard
- oregano (1 tsp)
- tarragon (1 tsp)
- salt and pepper (1 tsp each)
- olive oil

Recipe
Pre-heat the oven to 375 degrees.

In a bowl, combine the panko breadcrumbs, oregano, tarragon, salt, and pepper. Add olive oil (enough to cover the bottom of the pan) to a saute pan over medium head and when the oil is hot add the breadcrumb mixture and toss (or stir) in the olive oil. Cook until the breadcrumbs start to go brown. Do not over brown them because the chicken and breadcrumbs will cooking in the oven for about 30 minutes. Pour the breadcrumb mixture into a bowl.

Pull off the little chicken tender portion of the chicken breast and season both pieces of chicken. Coat both pieces with Dijon Mustard and toss in the breadcrumbs making sure the chicken pieces are coated with breadcrumbs.

Put the chicken in a baking dish lightly coated with olive oil and bake in the oven for about 30 minutes or until the chicken is browned and cooked through. The chicken tender piece will take about 15 to 20 minutes.

Wine Pairing
Francois Cazin 2008 Cheverny Petit Chambord. This is an excellent value from the Loire Valley and of course is brought in by Louis Dressner. It has medium weight, with lemon and lime confit and a bracing acidity. Wonderful with the breaded chicken, the acidity just cuts through the crispy breadcrumbs.

By legislation, Cheverny has to be a blend and this is traditionally a blend of Sauvignon Blanc (70%) and Chardonnary (30%). This vintage definitely feels more Sauvignon Blanc to me in previous vintages the Chardonnay seems to round out the wine in a lovely way.


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Three Mustard Crusted Pork Chop


Ingredients:
- 1.5 inch thick pork chop (room temperature, patted dry, seasoned with salt and pepper)
- 1 heaped teaspoon whole grain Dijon mustard
- 1 heaped teaspoon Dijon mustard
- 1/2 teaspoon English Mustard (Coleman's)
- Panko breadcrumbs

Preparation:
Pre-heat oven to 425 degrees. Mix the three mustards together in a bowl and coat the first side of the chop, avoiding the lovely fat on the edge of the chop. Cover the mustard side with breadcrumbs, coat the clean side with mustard, and subsequently coat that side with breadcrumbs.

On a broiler pan (covered with aluminum foil for easier clean-up) put the pork chop in the oven. After 10 minutes, the first side should be slightly browned. Turn over the chop and put back in the oven, raising the temperature to 450 degrees. After another 10 minutes, check the chop for doneness. It should be reasonably medium at this point. Turn up the oven to broil and crisp both sides of the chop until the breadcrumbs are browned.

Remove from the oven and let the chop sit for 5 minutes. Serve.


Wine Pairing:
Peybonhomme 2005 Quintessence de Peybonhomme.
I love the Peybonhomme and La Grolet wines and after reading a couple of reviews was hoping and expecting perhaps a little too much. Still a great bottle and an excellent value, but may be just a little closed right now. I could sense something interesting there and there is definitely a solid structural backbone. It is a lovely weight and is balanced. There are some red fruits and some cocoa and the tannins worked really well with the pork chop - especially the crispy fatty edge of the chop. I am going to give this another try, but I just think I prefer the base bottling for everyday drinking and the La Grolet Tete de Cuvee for something a little more serious.