Branzino with Grilled Peach Salad and Goat Cheese

Seafood and salad. If you choose to make this when the sun is at its peak, take advantage of the fresh peaches and add the tangy, earthy taste offered by goat cheese that cuts through the sweetness from the fish, peaches and preserves. Perfect for the summer, or anytime really.

What is branzino?

Branzino, or European sea bass, is a white-fleshed, mild, sweet-tasting fish, similar to halibut and can soak in whatever flavours you use. It's found in Europe's western and southern waters as well as those in North Africa. Favoured by the Italians in particular, and a popular fish to eat whole, without too small bones to maneuver. Like most fish, herbs such as thyme and flavours from citrus and fresh garlic pair well. Due to peaches in the basting sauce and salad, you may want a slightly bitter or spicy condiment to pair with this dish.

I grew up eating predominantly bream, found in lakes across Zimbabwe. The taste is closer to tilapia and a much sturdier fleshed fish than branzino, but it's easy to cook!

What do peaches do for you?

When a fruit is in season, you'll want to take advantage! Some people are not fans of fruit on salad, but doing so can add body and extra juices that pair well with a protein. Grilled peaches are just as good as fresh ones, with the outside caramelization adding a welcomed depth of flavour. Peaches have the added benefits of improving your eyesight and digestion, with fiber, potassium, and vitamins A and C, and are good for the heart, immune system and eyes.

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Author: Dontmissmyplate

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Branzino with Grilled Peach Salad and Goat Cheese

Prepare a whole fish and grilled peaches for the ultimate summer spread to impress your family and friends with this vibrant dish.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 1 whole branzino
• Lemon juice and water
• 2 tablespoons soy sauce
• 4 tablespoons peach preserves
• 2 tablespoons + 2 teaspoons fish or seafood seasoning
• 1 teaspoon salt
• 1 tablespoon black pepper
• 3 fresh lemon slices
• 1 bunch of fresh thyme
• 4 garlic cloves
• 1/4 cup flour
• 2 tablespoons fresh chives (optional)

Salad

• 3 ounces spinach
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon black pepper
• 1/2 small red onion
• 2-4 tablespoons goat cheese

Grilled Peaches

• 2 fresh peaches
• 1 tablespoon mirin or white wine vinegar
• 1 teaspoon brown sugar
• 1 tablespoon soy sauce
• 2 tablespoons olive oil

Instructions

1. Turn the oven to 350F and line a baking tray with parchment paper.
2. Prepare the fish. Wash with water and lemon and pat dry.
3. Whisk the peach preserves with soy sauce, two tablespoons of fish spice, and salt and pepper in a separate bowl.
4. Stuff the fish with lemon, thyme and garlic.
5. Whisk the remaining fish spice into the flour. Baste the fish with the seasoned peach preserves, then coat with the flour.
6. On medium heat in a large non-stick pan, fry the fish on each side for 2-3 minutes until the skin is crispy in a little vegetable oil.
7. Wrap in foil and place on the baking tray for 30 minutes or until the fish flakes easily or reaches 145F/63C. Wrap the corn in foil and place them next to the fish.
8. While the fish bakes, prepare the peaches. Wash and slice them into quarters—whisk the mirin, soy sauce, brown sugar and oil. Toss the peaches in the mix, then cook on each side for 4-5 minutes until grill marks show. If still not tender, place on low heat with some extra water and mirin and close the pan to steam the inside a bit more.
9. Remove fish and corn from the oven and smother corn with butter before serving. Season with salt and pepper if needed.
10. Lay your greens on a serving plate. Thinly slice the red onion and crumble the goat cheese. Add to the greens, drizzle with the olive oil and season with salt and pepper, then toss.
11. Sprinkle the fish with chives and serve immediately on top of the salad.

Nutrition Facts

Calories

1274

Fat (grams)

57

Carbs (grams)

98

Protein (grams)

100

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Roasted Rhubarb and Strawberry Salad

I can't tell when I get more creative about greens, spring, or summer? When spring arrives, and you need a starter, something fresh, light, bright, and tart will put some pep in your step to help make way for the entree without leaving you too full. It's not just the beach body desires that drive the salad train, but honestly, who wants a heavy, hot starter when the temperature is delightful outside, and you're ready to be active?! Need some other ideas for salads? You can check out this website for more, including Kale and Shaved Brussels Sprouts Salad with Slivered Almonds, Grilled Avocado and Papaya Salad, Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette, and Mango, Avocado and Cucumber Salad. 

Arugula offers peppery notes while providing bite and body. Strawberries give both sweet and tart notes and go notoriously well with rhubarb. In this case, caramelized from the roasting since you aren't cooking them in sugar as we commonly see in jams and pies. Getting the stalks to caramelize and bring out the flavour with salt and pepper is the next best thing. The almonds add texture and a nutty flavour are a popular choice in the spring, and the cheese adds just the right touch of umami, tied together by the olive oil and seasoning.

When is Rhubarb in Season?

In the United States, as soon as spring hits, expect to see these red stalks! From early April through June, you won't come up short. 

How to Prepare Rhubarb

The first thing to note is if you get a bunch and they still have leaves, toss them! Rhubarb leaves have toxic levels of oxlic, and you don't want that in your system. Rhubarb is an excellent addition to salads in the spring and is center stage in this dish. You can wash them, peel them to remove the skin, cut the thick, tough ends off, and slice the stalks into pieces that are easy to chew - think of rhubarb like celery, only more interesting to work with in the kitchen! 

There is no need to add vinegar to this salad, as the berries and rhubarb hold their own against the olive oil from the acidity and tartness. The sour but sweet combination provides a delightful pop in the mouth, allowing you to enjoy something decadent later in the meal, such as a grilled fish or lamb roast! 

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Author: Dontmissmyplate

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Roasted Rhubarb and Strawberry Salad

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You can do more with rhubarb than heat it with sugars and fruits to make pastries and jam. Roast these red stalks to caramelize and add them to a fresh salad for a tart bite!

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 1 cup strawberries, halved
• 5-ounces arugula
• 1 1/2 - 2 rhubarb stalks
• 1 tablespoon steak seasoning
• 1/4 cup shaved parmesan cheese
• 2 tablespoons sliced almonds
• 2 teaspoons + 1 1/2 tablespoons olive oil

Instructions Fahrenheit Celsius

1. Turn the oven on to 400F/200C.
2. Wash and part dry the rhubarb. Cut off the rough ends and peel the stalks.
3. Line a baking tray with parchment paper. Toss the rhubarb in 2 teaspoons of olive oil and seasoning in a bowl.
4. Transfer the stalks to the baking tray, and bake for 10-12 minutes until softened.
5. Lay the bed of arugula in the serving bowl. Add the strawberries, nuts, and rhubarb. Add the remaining olive oil and toss to coat the leaves evenly. Top with the almonds and cheese, and serve immediately.

Nutrition Facts

Calories

326

Fat (grams)

27.3

Carbs (grams)

12.7

Protein (grams)

13

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Grilled Avocado and Papaya Salad

What happens when you bring your favourite fruits together? Absolute glory! It's not a secret that I'm a massive fan of both papaya (or pawpaw rather) and avocado. I love the taste and the textures. Both are versatile and plentiful in Zimbabwe, where I grew up. Still, although eating them raw is considered the healthiest way, I don't see what's wrong with throwing them on the grill for a little bit! You get those gorgeous marks and depth of the flavour while still maintaining some of the fruit's integrity.

As the weather warms, I also highly recommend getting a grill pan. You won't always be able to go outside but will want that effect. You can get the one I use on Amazon; here is the link. I’m a big believer in stocking up for the season by the way, get your kitchen essentials ready).

I'm happy with it so far; it's worth the investment!

Cainfy Round Grill Pan

As far as the treatment of each of these fruits, I pretty much did the same thing. Tossed in olive oil, herbs, and chilli flakes, the papaya's main differences were the nutmeg, the avocado the balsamic.

Note that when you're handling these, especially the avocado, careful not to break your slices! Use a small pair of kitchen tweezers or tongs to help.

I recommend this colourful, simple salad mix. You can get pretty creative with the additional elements. Enjoy!

Ingredients

1 whole avocado, sliced thickly

1/2 pawpaw/papaya, diced

1/2 teaspoon salt

1 tablespoon cracked pepper

1/2 teaspoon balsamic vinegar

2 tablespoons olive oil

1 teaspoon truffle oil

1/4 cup sour cream or burrata

1/2 teaspoon chilli flakes

1/2 teaspoon nutmeg

1 tablespoon fresh thyme

1 teaspoon Italian seasoning

1 tablespoon lemon juice

Mint leaves

Fresh parsley

Goat cheese

Parmesan shavings

Instructions

In one medium-sized bowl, toss the avocado with 1/2 teaspoons salt, 1 teaspoon cracked pepper, 1 tablespoon olive oil, 1/2 teaspoon chili flakes, 1 teaspoon fresh thyme, 1 teaspoon lemon juice, balsamic vinegar, 1/2 teaspoon chili flakes, and 1/2 teaspoon Italian seasoning.

In another bowl, toss the the diced pawpaw in 1/2 teaspoons salt, 1 teaspoon cracked pepper, 1 tablespoon olive oil, 1/2 teaspoon chili flakes, 1 teaspoon fresh thyme, 1 teaspoon lemon juice, 1/2 teaspoon chili flakes, nutmeg, and 1/2 teaspoon Italian seasoning.

Spray your grill pan and it over medium-high heat. Place the fruits on opposite sides of the pan to avoid muddling flavors, and cook for about 4-5 minutes on each side. Keep a close eye, you want the flavours to seep in and to get the grill marks and char but don’t want to burn anything. if you need to add a bit more oil to finish off you can do so.

Once you are ready to serve, drizzle with the truffle oil, and season with extra black pepper, chili flakes, serving the the sour cream, and garnish with mint leaves and fresh parsley. This salad can serve two as a light start, or you can double the recipe quantities for more.

Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette

TThis recipe is part of a six course brunch.

Greens are necessary for the brunch table! Surprisingly I don't think a lot of people associate salads with brunch. The mind perhaps wonders about carb, high protein dishes, anything from cinnamon rolls to stuffed omelettes, which is fair. It's all part of the imagery and marketing you constantly see.

However, not only does a plate of greens offer a fresh relief from all that to your mouth and stomach, it adds vibrancy to your table, especially during the warmer seasons. A salad at brunch can also offer some additional nutrients you probably need to jumpstart your day, and let's be honest, shave off some of the guilt from starting at that doughnut platter the whole time.

This recipe is a fun, simple spring salad I think most people will enjoy.

The greens are coated in a basic lemon vinaigrette freshened with thyme and fortified by honey, mustard, and garlic; the base is peppery arugula against a bit of sweetness from the raisins, creaminess from the avocado, slight crunch from the corn, and tang from the blue cheese.

Hopefully, this will become a mainstay in your salad repertoire; enjoy!

Tip: To give this more depth of flavour, use freshly roasted corn instead.

Ingredients

Vinaigrette:

1/3 cup freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon fresh garlic, minced

1 teaspoon dried thyme

1 teaspoon fresh thyme

1/2 teaspoon balsamic vinegar

1 teaspoon honey

A pinch of chilli flakes (optional)

1 teaspoon raisins

2 handfuls arugula

1 tablespoon blue cheese

1/2 large avocado

1/3 cup corn (freshly cooked and cut from the cobb or canned)

Instructions

Make the vinaigrette. The fastest way is to place all the ingredients in a mason jar, and well, shake! Set aside.

In a large bowl or the serving dish, add the arugula. Lightly coat with a slight drizzle of olive oil.

Evenly distribute the corn over the greens, along with the blue cheese and raisins.

Separately scoop out and decore the avocado and turn it over on the flat side (save the rest for another time). Cut it into even cubes, then immediately splash with lemon. Add to the salad.

Only when ready to serve, add the dressing.

Note: Save the avocado until ready to serve as it will begin to brown shortly after exposure, although the lemon will slow it down.

Enjoy the rest of the brunch! This serves 2 as a small side, double ingredients for a more significant portion.

Kale and Shaved Brussels Sprouts Salad with Slivered Almonds

One common way to enjoy Brussels sprouts is roasted, tossed in parmesan and bacon bits. How about raw and shaved?

Roughly chopped leaves with a simple vinaigrette mixed with kale leaves, shaved parmesan, and almonds for a mild nuttiness and crunch goes a long way. You can customize and add cranberries or anything else you like, but either way, it's a sturdy salad and compliments this cheesy Eggplant Lasagna with Mushroom Ragu.

This a great salad for the table to accompany an entrée, or just when you want something filling and healthy. Did I mention it looks and sounds quite fancy?

Ingredients

1/2 large bunch kale chopped

1 1/2 cups shaved Brussels sprouts

1/3 cup parmesan cheese, shaved

1 teaspoon truffle oil

1/4 cup parmesan cheese, grated

Silvered almonds

Simple vinaigrette:

1/2 cup olive oil

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon Italian seasoning

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon Worcester or soy

1 tablespoon honey

Instructions

In a small bowl, whisk your vinaigrette ingredients until combined, set aside.

In a large bowl, mix your Brussel sprouts and kale leaves, toss in the truffle oil to coat. Transfer to serving bowl and top with the almonds and shaved parmesan.

Drizzle your vinaigrette when ready to serve, sprinkle grated parmesan on top. Enjoy!

Avocado and Strawberry Salad with Sherry Vinaigrette

This recipe is part of a two-part 3-course meal menu. 

Valentine's Day is an opportunity to show the people we love how much we appreciate, but really with a small gesture. While some make grander expressions of love and romance, many people believe this has become over-commercialized, taking away from the occasion's original sentiment and genuine spirit. Nevertheless, a ton of us still celebrate. 

You should be showing your significant other or family love all the time, but there is no harm I think in doing something special on February 14th!

Gifts are exchanged, but one of the most significant ways to celebrate is to either dine out somewhere or have a romantic dinner at home.

If you like some structure to your meals, you'll want a clear cut, starter, entrée, and dessert!

This is a refreshing salad the lovebird can enjoy without getting too full and getting their greens in before diving into the main course.

The strawberries add a romantic flair as well as some sweetness and tanginess inherent in berries. The pecans add crunch, the goat cheese more tang and texture, and well, who doesn't love avocados!?

I hope you enjoy this starter and make it your go-to salad. You can also make this dish for a light fare lunch or dinner. 

Ingredients

5-ounces arugula

1 cup strawberries

1/4 cup pecans

1/4 goat cheese

1 Hass avocado, sliced and quartered

Vinaigrette:

1 teaspoon mustard

1/3 cup olive oil

3 tablespoons sherry

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

Instructions

Make the vinaigrette! In a small bowl, whisk the ingredients together and set aside.

Assemble your salad. In a large bowl, toss the arugula in about a tablespoon of the vinaigrette. Top with the washed, halved or quartered strawberries, avocado, nuts, and goat cheese.

Transfer to a serving plate and drizzle the remaining dressing.

Serve with fresh bread and season additionally if necessary.

Winter Salad with Beets and Pomegranate

Winter! When it comes to food during this time, we often think about soup, casseroles, and hot chocolate by the fire. What about salad?

I've brought up this point, and I would like to keep my body - and my thoughts - clean and healthy! If we're all looking to be in the best possible health, more salads should be eaten throughout the year, especially those loaded up with vitamin c and antioxidants. Hence, this recipe.

As with other recipes on this website, I like to lean on what's on the season. Catching the tail end of pomegranates which are rich in antioxidants and pairing them with beets which are in full swing and considered a superfood, I put together a salad that can stand on its own feet or be at the dinner table as aside.

I used both kale and mixed spring greens for some textural variety, and add the naartjies (that's what I grew up referring to them as) or clementines rather, for that dose of vitamin C we all need.

Sprinkle on some nuts for crunch, drizzle on a simple vinaigrette, and you're good to go!

Ingredients

1/2 pomegranate worth of seeds (you can keep some of the shell to garnish)

2 cups chopped kale

2 cups spring mix greens

1/3 cup shaved parmesan cheese

1/4 cup grated parmesan cheese

1-2 whole cooked beets, thinly sliced and quartered

2 tablespoons pecans or walnuts

1 naarjitie or clementine, peeled and seperated

2 tablespoons sun-dried tomatoes

Salt and black pepper to taste

Quick vinaigrette:

3 1/2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon coursely ground black pepper

1 teaspoon garlic powder

1 tablespoon balsamic vinegar

1 teaspoon soy sauce

Instructions

In a large bowl, toss the kale and spring greens.

Add the naarjitie/clementine wedges, sun-dried tomatoes, pomegranate seeds, and most of the cheese and nuts, reserving some to garnish after the dressing.

In a smaller bowl, whisk the ingredients for the vinaigrette, add more seasoning to taste if necessary. Drizzle over the greens and toss until evenly coated.

Add the salad to a serving bowl/plate and lay over the slices of beets, with the remaining cheese and nuts.

Season with extra salt and pepper. Enjoy!