Branzino Adobo with Ginger-Garlic Wilted Chard and Red Rice Blend

Rinse the rice blend thoroughly and cook according to package instructions until tender and fluffy.

For the branzino, prepare an adobo marinade by whisking together a splash of coconut vinegar (or cane vinegar), light soy sauce, the minced ginger, and half the garlic. Marinate the fish for 15 minutes.

In a wide pan, heat half the olive oil over medium-high heat. Sear the branzino fillets, skin-side down, until the skin is crisp and golden, about 3-4 minutes. Flip carefully and cook for another 2 minutes until opaque and flaky. Remove and set aside.

In the same pan, add the remaining oil, garlic, and sliced chard. Sauté until the leaves are just wilted but still vibrant. Season with a touch of soy sauce and a squeeze of lime.

Plate the rice as a base, top with the pan-seared branzino, and arrange the ginger-garlic chard alongside. Drizzle any remaining pan juices over the fish to serve.