Dinner

Peixe Inteiro à Escabeche with Charred Bitter Greens & Fried Yuca

Name: Peixe Inteiro à Escabeche with Charred Bitter Greens & Fried Yuca
Prep time: 16 min
Cook time: 28 min
Total time: 44 min
Yield: 2 servings
Ingredients: 2 whole branzino (about 12 oz each), gutted and scaled; sea salt and white pepper; 3 tbsp olive oil (divided); 1 large red onion, sliced into thin half-moons; 1 red bell pepper, sliced into thin strips; 4 cloves garlic, thinly sliced; 1/2 cup red wine vinegar; 1/4 cup white wine vinegar; 2 tbsp honey; 4 whole bay leaves; 1 tsp yellow mustard seeds; 1 tsp coriander seeds; 1 tsp black peppercorns; 2 dried chiles de árbol; 8 oz fresh cassava root, cut into batons; 6 oz bitter greens (broccoli rabe or rapini); 3 cloves garlic, minced; 1 tsp dried chili flakes; neutral oil for frying (about 1.5 cups); juice of 1 lime; fleur de sel

A whole branzino—skin-side crisped until it crackles—nestled in a glossy escabeche of caramelized onion, pickled vegetables and spiced vinegar that's simultaneously sweet, sour and aromatic. Charred garlicky greens and golden fried yuca root vegetables complete the plate.

1112cal per serving 67gprotein 80gcarbs 58gfat 16min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this