Brazino, Whole Brazino

I'm kind of a big deal...

preheat oven to 425.

Sear the Branzino, three minutes per side, in olive oil.

Stuff the Branzino with lemon wedges and a rosemary sprig.

Put on a rack and roast for 10-15 minutes.

Remove. Turn off the oven, stupid.

Serve with caper butter.

UPDATE:

I really can't abide the searing. It just took the skin off.I also cooked this on a rack, but it was a rack designed for a chicken, and it was difficult to get the Branzino off of it without it falling apart. One could hoist it on onion rounds or lemon rounds, although the moisture would prevent crisping I imagine. This is clearly something I still need to work on...

swordfish sous vide

Here's a super easy weekday swordfish meal.

One steak, cut into thirds. Not too thick. Quick trick: if you are saving it, put it straight in the freezer bag and freeze it.

Marinade:

3 parts soy sauce
2 parts mirin
microplaned garlic and ginger to taste. One clove garlic, a good one inch piece of ginger.

Sous vide: 130 degrees for 30 minutes.

Pull it, dry it, sear it.

Reserve the sauce. Reduce it by half, pour back over the swordfish to serve.