processing until desired consistency is reached – use less oil if you want a chunkier
2.Prepare the shrimp and fit the broiling/steaming rack into the baking pan. Put the shrimp, oil, salt and pepper in a mixing bowl and toss to combine. Divide the shrimp among 5 skewers and place the skewers on top of the broiling/steaming rack. Put the rack in the upper broil position. Put the tray on the rack and leave the oven door slightly open. Set to Broil for 10 minutes, or until the shrimp are fully opaque.
3.Transfer the shrimp to a platter and drizzle the chermoula over the top.
Note: If using wooden skewers, soak them in water for at least half hour prior to using.
Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH
Whole Roasted Branzino
+VTUBEEUIF3PBTUFE1FQQFS1JMBG QBHF BOE you have an easy yet elegant meal.
Active Time: 30 minutes Total Time: 2 hours
Makes 2 servings
2small shallots, about 2 to 3 ounces total, peeled and sliced
2garlic cloves, peeled and crushed
1small fennel bulb (about 12 ounces), sliced lengthwise
1medium orange, sliced
1small lemon, sliced
2sprigs fresh oregano
2sprigs fresh thyme
½teaspoon kosher salt, divided
¼ teaspoon crushed red pepper
2 teaspoons olive oil, divided
1 whole branzino, cleaned
1.In a stainless steel bowl, toss together the shallots, garlic, fennel, orange, lemon, oregano, thyme, ¼ teaspoon of the salt, the crushed red pepper and 1 teaspoon of the olive oil.
2.Season the flesh of the fish with remaining salt and stuff as much of this filling (about ½ cup to 1 cup) into the fish as possible. Tie together with butcher's twine in 3 places along the fish to keep the filling inside. Keep in mind there will be plenty of filling left over.
3.Prepare a bed of the remaining filling ingredients in the middle of the baking tray on a diagonal, placing some of the citrus slices on the top of the bed. Place the fish on top of the bed, wrap with plastic and keep in the refrigerator for an hour.
4.When ready to cook, drizzle the remaining teaspoon of olive oil on top of the fish and place in the oven with the rack in the middle rack position.
Set oven to Bake Steam at 450°F for 30 minutes.
5.Remove the tray when finished, and portion fish into 2 fillets; serve on top of the vegetable filling.
Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
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