Pan-Seared Snapper with Charred Tomatillo-Cilantro Emulsion & Crispy Garlic Rapini
Seared white fish, bright verde sauce, charred brassica

Ingredient · 76 recipes
The best ways we cook with broccoli — real recipes with method and macros. Every recipe below is from the Delicious.com kitchen, with full method, macros and a one-tap grocery list.
Seared white fish, bright verde sauce, charred brassica
Whole fish steamed in parchment with aromatics, served tableside with a silky black garlic emulsion
Bright fish, glossy-dark sauce, charred greens
Silken rice-flour rolls cradling tender white fish, finished with complex umami-tart gastrique
Brazil's celebrated beef cut meets bold-sweet tropical glaze and refined technique
Saffron-braised chicken, nigella seed crust, pomegranate gastrique
Crispy-skinned snapper finished with tangy tamarind, heat, and tender charred greens
Delicate pasta, bold umami, nutty finish
Aromatic broth, tender white fish, charred greens
Japanese-California fusion, crispy skin, silky beurre blanc
Crispy-skinned fish, nutty brown butter, charred greens, tangy capers
Moroccan herb sauce meets fast weeknight fish
Crispy skin, sweet-tart glaze, smoky greens, jasmine rice
Whole roasted snapper, silken crab bisque, burnt garlic emulsion & crispy herb salad
Wild salmon, fragrant red curry, charred broccolini stems, jasmine rice & Thai basil
Lean, tender pork; sweet-charred greens; nutty, bright sauce.
Elegant grilled lamb loin with Thai-inspired glaze and two contrasting sauces.
Delicate white fish with charred romanesco and silky olive sauce
Peruvian white fish in fermented garlic and sour tamarind sauce with charred greens
Slow-poached thighs in aromatics, crispy skin, bitter greens, caramelized root vegetables
Umami-rich Japanese-Filipino fusion: caramelized thigh, aromatic beurre blanc, patient rice
Tender thigh, glossy soy glaze, charred greens over rice.
Juicy, brined thighs with mahogany skin and caramelized broccoli in garlic-infused oil
Red pepper-walnut dip with raw and charred vegetables
Half are done in about 40 minutes. The quickest is around 23 minutes and the longest about 75 minutes, so there is something here whether you have a spare hour or twenty minutes.
Most land between 454 and 1027 calories a serving. Every recipe shows its own calories plus protein, carbs and fat, calculated per serving rather than per batch.
Yes. Any recipe here can be added to a grocery list that adds up quantities across everything you have chosen and sorts it by aisle, so two recipes needing onions become one line.