Skip to main contentSkip to main content
You have permission to edit this article.
Edit

Coffee- and Chile-Rubbed Branzino

Coffee- and Chile-Rubbed Branzino

Once seared, the rub creates a bittersweet, caramelized crust, taking this whole-fish experience to the next level.

Branzino, also known as European bass, gets a kick with this spicy coffee-chile rub. Once seared, the rub creates a bittersweet, caramelized crust, taking this whole-fish experience to the next level.

Coffee- and Chile-Rubbed Branzino

Serves | 2 |

Coffee-Chile Rub

  • 1 Tbsp coffee grounds
  • ¾ tsp sea salt
  • ½ Tbsp sweet paprika
  • ½ Tbsp chipotle powder
  • ½ tsp black pepper
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin seed
  • ¼ tsp dried oregano
  • ¹⁄₈ tsp ground cinnamon
  • ¹⁄₈ tsp ground nutmeg
  • ¹⁄₈ tsp cardamom
  • ¹⁄₈ tsp ground ginger
  • ¹⁄₈ tsp ground celery seed
  • ¹⁄₈ tsp ground mustard seed

Branzino

  • 2 whole branzinos, approximately 1 lb each, cleaned
  • salt, for seasoning
  • 2 Tbsp olive oil
  • 1 orange, sliced into half-wheels
  • 2 sprigs rosemary
  • 1 lime or lemon, sliced in half, to serve

| Preparation – Coffee-Chile Rub | In a small bowl, mix all ingredients until well combined.

| Preparation – Branzino | Preheat oven to 425°F. Pat fish dry; lightly season each cavity with salt and generously coat outside skins with coffee-chile rub. Heat oil in a large pan over medium-high heat. Once oil is shimmering, sear branzino, one at a time, until skin has caramelized and forms a crust, 3 to 4 minutes per side. Transfer fish to a baking sheet and stuff each cavity with 2 to 3 orange slices and 1 sprig rosemary. Roast, 10 minutes or until fully cooked. Serve branzino immediately with ½ lime or lemon each.

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story