Dinner

Pescado a la Talla with Charred Tomatillo-Cilantro Emulsion & Roasted Root Vegetables

Name: Pescado a la Talla with Charred Tomatillo-Cilantro Emulsion & Roasted Root Vegetables
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 2 servings
Ingredients: 2 whole branzino (1 lb each), gutted and butterflied; 1 tablespoon ground cumin; 2 guajillo chiles, toasted and ground; 3 garlic cloves, minced; 2 tablespoons extra-virgin olive oil; salt and pepper; 1 lb fresh tomatillos, halved; ½ white onion, quartered; 2 jalapeños, halved; 1 cup fresh cilantro, packed; juice of 1 lime; ½ cup vegetable stock; 12 oz mixed baby beets and parsnips, cut into 1-inch pieces; 4 scallions, halved lengthwise; 1 tablespoon vegetable oil; fleur de sel

A butterflied whole branzino or sea bass is rubbed with a fragrant spice blend (cumin, chiles, garlic) and grilled until the skin crackles and the flesh remains butter-tender. Served alongside a vibrant charred tomatillo-cilantro emulsion and a medley of roasted beets, parsnips, and charred scallions that echo autumn's essence.

830cal 88gprotein 42gcarbs 35gfat 20min prep 22min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Pescatarian Recipes Healthy Dinner Recipes High-Protein Dinner Recipes Gluten-Free Dinner Recipes Pescatarian Dinner Recipes