Sautéing up some branzino with The Avenue Dublin (recipe)

(WSYX/WTTE)

Executive Chef Jeff from The Avenue Dublin shared how to make some sauteed branzino, perfect for the Memorial Tournament fans in town.

The Avenue Steak Tavern’s Sautéed Branzino

Ingredients

• 2 Branzino Filets, Cleaned

• Wondra, Seasoned

• 2 Tablespoons of Butter, Unsalted

• 7 Capote Capers, Drained and Rinsed

• 2 Lemon Wedges

• 5 ounces of Parsley Potatoes

• 2 tablespoons of Oil, Blended

• 1 Parsley Sprig

Procedure

• Dredge seasoned fish in wondra.

• In a large nonstick sauté pan, heat oil until "smoking hot".

• Sauté fish (presentation side first) until golden brown. Gently flip and repeat.

• As fish finishes cooking, add butter and allow to brown while basting the fish.

• Add capers and squeeze of fresh lemon.

• Plate on medium oval dish. Dap fish on c-fold before plating.

• Gently angle and stack fish in front of the plate and pile parsley potatoes in back. Garnish with curly parsley sprig and lemon wedge.

• Pour sauce into sauce boat.

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