Dinner

Whole Branzino en Papillote with Ají Amarillo, Charred Scallions & Salsa Criolla

Name: Whole Branzino en Papillote with Ají Amarillo, Charred Scallions & Salsa Criolla
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 1 whole branzino (2-2.5 lbs), cleaned and gutted; 3 tablespoons ají amarillo paste; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lime juice; 4 scallions, white and light green parts, halved lengthwise; 2 tablespoons fresh cilantro, roughly chopped; 1 tablespoon fresh parsley, roughly chopped; 2 cloves garlic, thinly sliced; Sea salt and white pepper to taste; For Salsa Criolla: 1 red onion, thinly sliced into half-moons; 1/4 cup fresh lime juice; 2 tablespoons red wine vinegar; 1 jalapeño, minced; 1/4 cup fresh cilantro, chopped; Sea salt to taste

A whole pristine branzino, encased in parchment with a fragrant ají amarillo paste, lime juice, and fresh herbs, then baked until the flesh is delicate and the aromatics have fully infused. The dramatic tableside opening releases a cloud of steam and scent, followed by silky fish and a crisp salsa criolla that brightens every bite.

664cal 81gprotein 11gcarbs 32gfat 15min prep 18min cook 2serves

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