Dinner

Whole Charred Branzino with Charred Scallion-Cilantro Mojo & Roasted Huitlacoche

Name: Whole Charred Branzino with Charred Scallion-Cilantro Mojo & Roasted Huitlacoche
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 2 servings
Ingredients: 2 whole branzino (1 lb 2 oz each), gutted and scaled; 2 cups fresh huitlacoche (or 1½ cups canned, drained); 4 tbsp olive oil, divided; 1½ tsp fine salt, divided; cracked black pepper; For mojo: 1 bunch scallions (white and light green parts), halved lengthwise; 1 cup packed fresh cilantro leaves; ½ cup packed fresh parsley leaves; 3 cloves garlic, smashed; ¼ tsp cumin seeds, toasted; ½ cup extra-virgin olive oil; 3 tbsp lime juice; pinch of red pepper flakes; For garnish: lime wedges, crispy fried tortilla strips

A theatrical centerpiece: whole branzino roasted until skin crackles and flesh turns silken, finished with bright charred scallion-cilantro mojo that brings acidity and smoke. Huitlacoche—the prized black corn truffle—roasts alongside, adding mysterious umami depth and Mexican culinary soul to this elegant dinner.

680cal 52gprotein 12gcarbs 50gfat 18min prep 28min cook 2serves

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