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sea bass fillet with a lemon slice, baby bok choy, green beans and white rice on a white dinner plate with a fork

Grilled Branzino with Ponzu

steamed baby bok choy, snap peas, sticky rice

STARS

Grill fillets of branzino and serve with steamed rice, baby bok choy, crisp snap peas, and a ponzu sauce that compliments the simplicity of the dish. Dinner is served!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Ponzu Sauce

  • 1/4 cup mirin
  • 1/2 cup soy sauce
  • 1 lime, juiced
  • 1/4 cup rice vinegar
  • 2 teaspoon sesame oil
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1/4 cup dried bonito flakes

Remaining Ingredients

  • 1 cup white rice
  • 2 whole branzini or striped bass or 4 fillets
  • 4 baby bok choy, quartered
  • 2 cups snap peas
  • 2 tablespoons canola oil
  • Salt and pepper
  • 1/4 cup furikake
  • 1 lemon, sliced into thin rounds
  • 1/2 cup cilantro, chopped
Directions
1
Preheat the oven to 425°F.
2
In a medium saucepan, combine the ponzu sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer for 5-10 minutes, whisking to dissolve the sugar. Remove from the heat and let stand for 5 minutes. Strain through a fine-mesh strainer.
3
Bring the rice, 2 cups of water and a pinch of salt to a boil in a medium saucepan. Reduce the heat to low and simmer, covered, for 15 minutes or until the water is absorbed.
4
Place the branzini on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity. 
5
Heat a large ovenproof or other skillet over high heat. Add the branzini and cook for 3 minutes per side, until the skin is crisp. Transfer to the oven (using a baking sheet if you don't have an ovenproof skillet) and roast for 7-9 minutes, until cooked through. 
6
On a second baking sheet, toss the bok choy and snap peas with the oil and a pinch of salt and pepper. Roast for 5 minutes, or until wilted.
7
Divide the rice between plates. Top with branzini, roasted vegetables and ponzu sauce. Garnish with furikake, lemon slices and cilantro.

Grilled Branzino with Ponzu

steamed baby bok choy, snap peas, sticky rice

STARS

Grill fillets of branzino and serve with steamed rice, baby bok choy, crisp snap peas, and a ponzu sauce that compliments the simplicity of the dish. Dinner is served!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Ponzu Sauce

  • 1/4 cup mirin
  • 1/2 cup soy sauce
  • 1 lime, juiced
  • 1/4 cup rice vinegar
  • 2 teaspoon sesame oil
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1/4 cup dried bonito flakes

Remaining Ingredients

  • 1 cup white rice
  • 2 whole branzini or striped bass or 4 fillets
  • 4 baby bok choy, quartered
  • 2 cups snap peas
  • 2 tablespoons canola oil
  • Salt and pepper
  • 1/4 cup furikake
  • 1 lemon, sliced into thin rounds
  • 1/2 cup cilantro, chopped

Directions

1
Preheat the oven to 425°F.
2
In a medium saucepan, combine the ponzu sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer for 5-10 minutes, whisking to dissolve the sugar. Remove from the heat and let stand for 5 minutes. Strain through a fine-mesh strainer.
3
Bring the rice, 2 cups of water and a pinch of salt to a boil in a medium saucepan. Reduce the heat to low and simmer, covered, for 15 minutes or until the water is absorbed.
4
Place the branzini on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity. 
5
Heat a large ovenproof or other skillet over high heat. Add the branzini and cook for 3 minutes per side, until the skin is crisp. Transfer to the oven (using a baking sheet if you don't have an ovenproof skillet) and roast for 7-9 minutes, until cooked through. 
6
On a second baking sheet, toss the bok choy and snap peas with the oil and a pinch of salt and pepper. Roast for 5 minutes, or until wilted.
7
Divide the rice between plates. Top with branzini, roasted vegetables and ponzu sauce. Garnish with furikake, lemon slices and cilantro.