Dinner
Pescado a la Talla with Charred Tomatillo-Cilantro Emulsion & Roasted Root Vegetables
A butterflied whole branzino or sea bass is rubbed with a fragrant spice blend (cumin, chiles, garlic) and grilled until the skin crackles and the flesh remains butter-tender. Served alongside a vibrant charred tomatillo-cilantro emulsion and a medley of roasted beets, parsnips, and charred scallions that echo autumn's essence.
830calper serving
88gprotein
42gcarbs
35gfat
20min prep 22min 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
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