3 -lb box kosher salt
5 large egg whites
6 large lemons, zested
2 11⁄2-lb whole branzinos, gutted
8 sprigs of thyme
2 sprigs rosemary
1. Preheat oven to 400°F. 2. In a large
bowl mix salt, eggs whites, and lemon
zest. 3. Slice 1 lemon into thin rounds
and stuff the cavity of each fish with the
lemon slices and herbs. 4. Line a sheet
pan with parchment paper and spread a
1⁄4-inch-thick layer of the salt mixture onto
the pan, just large enough to lay both fish
on top. 5. Cover fish with the rest of salt
mixture, pressing down firmly to enclose
the fish. 6. Bake for 20 minutes or until
an internal temperature reads 135°F.
7. Take out of the oven and let stand for
10 minutes. 8. Gently crack open and
remove the salt crust using the back of a
spoon. 9. Pull back the first layer of skin,
removing top filet. 10. Remove the bones
and repeat with the other fillet.
If you want to be proper, transfer the
fillets to individual plates. If not, bring
the whole thing to the table and let
everyone playfully pick with forks and
hands.
MINEOLA-GLAZED RADICCHIO
& ENDIVE
The balance of bitter, crunchy radicchio
and endive with the tender sweetness
of Mineola orange is delightfully
unexpected in this dish.
SERVES 4
1 tablespoon olive oil
2 heads radicchio, quartered
lengthwise
2 endives, quartered lengthwise
2 Mineola oranges, supremed into
segments and membrane juiced
1 tablespoon honey
2 tablespoons brown sugar
¼ cup pomegranate seeds
drizzle of aged balsamic vinegar
1. In a large cast iron skillet heat oil over
medium-high heat. 2. Add radicchio and
endive and cook until charred and just
tender. Set aside. 3. To the hot skillet,
add the juice squeezed from the leftover
membrane of both oranges, along with
honey and brown sugar. 4. Bring mixture
to a simmer and add orange segments,
radicchio, and endives to the pan to
caramelize for a few minutes. 5. Transfer
to a platter, top with pomegranate seeds,
and drizzle on good balsamic.
