Recipes

Ingredients

For the Orange Salsa Verde:

• 3 Tbsp. Citarella Fresh-Squeezed Orange Juice
• 3 Tbsp. extra-virgin olive oil
• 1 tsp. chopped garlic
• 1 tsp. grated ginger
• ½ tsp. finely minced jalapeños
• ¼ cup of soft herbs such as cilantro and Italian parsley, chopped
• ¼ tsp. sea salt
• ½ cup of orange and grapefruit segments, lightly diced

For the Salad:

• 4 mandarin oranges, segments only (1/4 cup reserved for salsa verde)
• 2 pink grapefruits, segments only (1/4 cup reserved for salsa verde)
• 2 avocadoes—peeled, pits removed, and diced ½-inch thick
• 1 small red onion, peeled and thinly sliced
• 4 cups of cleaned and trimmed watercress (or other tender greens)
• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. white balsamic vinegar
• Sea salt and pepper, to taste
• Optional: sliced watermelon radish, for garnish

For the Branzino:

• 4 Citarella Tuscan Branzino fillets—deboned and skin on
• ¼ cup Wondra flour
• 4 Tbsp. extra-virgin olive oil
• Sea salt, to taste

Instructions

1. Prepare the Salsa Verde: In a small bowl, combine the orange juice, olive oil, garlic, ginger, jalapeño, herbs, and salt. Stir in the diced segments and keep chilled.
2. To make the salad, place the citrus segments, avocado, red onion, and watercress in a large mixing bowl. Drizzle in the extra-virgin olive oil, white balsamic vinegar, and salt and pepper to taste. Gently toss to combine after cooking the fish and just before serving.
3. Prepare the fish: Rinse the branzino fillets and pat dry with a paper towel. Lightly dust both surfaces of the fish with the Wondra flour. Shake off any excess.
4. Place 2 Tbsp. of the oil in a large skillet or sauté pan and place over medium-high heat. When the oil starts to shimmer, put 2 of the fillets in the pan, skin-side down, being careful not to overcrowd. Cook each side about 3 minutes, or until golden-brown. Wipe the pan clean with paper towels and repeat the cooking process for the last 2 branzino fillets.
5. To serve, divide the salad among 4 serving plates. Top the salad with the cooked fish and spoon the Salsa Verde on top to finish.