Lunch · Filipino · 15 min
Branzino Adobo with Ginger-Garlic Wilted Chard and Red Rice Blend
- Calories
- 1114
- Protein
- 51g
- Carbs
- 129g
- Fat
- 42g
Ingredients
- 163.4 g Filetto di branzino
- 144.7 g Jasmine Rice with Red & Wild Rice
- 173.8 g Rainbow Swiss Chard
- 11.6 g Fresh Ginger, minced
- 8.7 g Garlic, minced
- 20.3 g Extra Virgin Olive Oil
Method
- 01Rinse the rice blend thoroughly and cook according to package instructions until tender and fluffy.
- 02For 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.
- 03In 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.
- 04In 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.
- 05Plate 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.
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