Lunch

Charred Branzino Crudo with Purple Potato Salad, Ají Verde & Crispy Shallots

Name: Charred Branzino Crudo with Purple Potato Salad, Ají Verde & Crispy Shallots
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 2 servings
Ingredients: 1 lb sushi-grade branzino fillet, skin removed; 1 lb purple potatoes, halved; 3 serrano chilis, roughly chopped; 1/2 cup cilantro leaves; 1/4 cup parsley; 2 garlic cloves; 1/4 cup olive oil; 2 tbsp lime juice; 2 shallots, thinly sliced; Vegetable oil for frying; Sea salt & pepper; 1 avocado, sliced (for plating)

Impossibly delicate slices of premium branzino lay bare on the plate, dressed only with Peruvian ají verde that sings with serrano heat and fresh herbs. Underneath, jewel-toned purple potatoes are roasted until caramelized, and crispy shallots add textural contrast and savory depth.

889cal 48gprotein 56gcarbs 54gfat 20min prep 22min cook 2serves

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