Dinner
Pan-Seared Branzino with Escabeche (Pickled Vegetable Sauce) and Charred Lime
A whole side of branzino—or thick fillets—emerges from the pan with burnished, crackling skin and translucent, tender flesh. It sits in a warm escabeche of quickly pickled carrots, bell peppers, and onions that have been softened in olive oil with vinegar and a whisper of cumin, creating a Spanish-leaning dish full of acidic brightness and vegetable sweetness.
1240cal per serving
163gprotein
25gcarbs
52gfat
15min prep 25min 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
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Zucchini Noodles Recipe 20 min
- Dal Recipe 40 min
- Cauliflower Rice Recipe 18 min
- Cauliflower Crust Pizza Recipe 60 min
- Grilled Shrimp Recipe 21 min
- Keto Bread Recipe 50 min
- Tandoori Chicken Recipe 50 min
- Zucchini Lasagna Recipe 70 min
Cook these next
They reuse what this recipe already has you buying.
Pan-Roasted Whole Branzino with Charred Tomatillo-Cilantro Emulsion & Spring Vegetables à la Catalane
Dinner · 1203 cal
Escovitch Red Snapper with Pickled Vegetables & Cilantro-Lime Oil
Dinner · 995 cal
Whole Branzino en Papillote with Ají Amarillo, Charred Scallions & Salsa Criolla
Dinner · 664 cal
Fraldinha com Chimichurri Verde, Charred Corn Purée & Crispy Cassava
Dinner · 1410 cal
Seared Beef Short Rib with Red Mole & Roasted Root Vegetables
Dinner · 920 cal
Pork Ribs with Charred Pineapple & Chimichurri Glaze
Dinner · 834 cal
