Snack · Filipino · 10 min
Pan-Seared Branzino with Ginger-Scallion Relish and Toasted Brown Rice Crisps
- Calories
- 371
- Protein
- 16g
- Carbs
- 42g
- Fat
- 15g
Ingredients
- 52.4 g Filetto di branzino
- 38.0 g BROWN RICE CRISPS ORGANIC WHOLE GRAIN BROWN RICE CEREAL
- 4.7 g EXTRA VIRGIN OLIVE OIL
- 14.3 g Fresh Ginger, minced
- 94.9 g Rainbow Swiss Chard, sliced
- 9.6 g Fresh Garlic, minced
Method
- 01Pat the branzino dry and season lightly. Heat 2g of oil in a non-stick skillet over medium-high heat. Place the fillet skin-side down; press gently to ensure even contact. Cook until the skin is golden and crispy, about 3-4 minutes, then flip and cook for 1 minute more. Remove and rest.
- 02In the same pan, add the remaining 3g of oil, the minced ginger, and garlic. Sauté for 30 seconds until fragrant, then toss in the Swiss chard. Stir-fry for 2 minutes until wilted but still vibrant.
- 03Arrange the sautéed chard on a plate, top with the crispy branzino, and scatter the brown rice crisps over the top for texture.
- 04Serve immediately while the rice crisps provide a satisfying crunch against the tender, flaky fish.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
