Berbere Spice Bronzino Recipe, yummm...
This Crispy Berbere Spice Bronzino recipe presents a delightful medley of flavors and textures that captivate the senses with every bite. It’s perfectly crisp exterior offers a satisfying crunch, complemented by the delicate flaky interior and bold, aromatic notes of the Berbere spice blend.
Paired with the earthy forbidden rice pilaf, the dish gains a hearty complexity, while the zesty tangerine fennel salad adds a refreshing brightness. Wilted dandelion greens contribute a subtle bitterness, elevating the dish’s depth of flavor, while the tangy pickled cippolini onions provide a vibrant finishing touch to this delicate Spring dinner.
Delicious Berbere Spice Bronzino recipe...
We love the crispy Berbere Spice Bronzino with forbidden rice pilaf and wilted dandelion greens in the spring for its vibrant, fresh flavors that perfectly capture the season. The combination of the spicy, crispy fish with the nutty rice and tender, bitter greens create a harmonious and satisfying meal that feels both light and hearty.
Recipe Ingredients...
Ingredients you will need to make this delicious Berbere Spice Bronzino recipe:
- Whole fresh Bronzino, boasts a mild, slightly sweet flavor with a delicate, flaky texture, making it a versatile and popular choice for various culinary preparations. When purchasing your Bronzino, ensure you are buying a quality product by looking for clear, bright eyes, shiny and firm skin, and a clean, ocean-like smell. Ask your butcher to clean and filet it, and to give you the whole fish.
- Berbere spice, originating from Ethiopia, features a bold, complex flavor profile with a blend of chili peppers, garlic, ginger, and warm spices like coriander and cinnamon, making it an excellent complement to Bronzino by adding a vibrant, aromatic heat that enhances the flavor without overpowering the delicate flavor of the fish.
- Citrus zest, incorporating citrus zest into the flour coating infuses a refreshing, tangy note that brightens and balances the robust flavors of the spice blend.
- Corn starch, creates a lighter, crispier texture by absorbing moisture and expanding during frying, which results in a perfectly crunchy exterior while keeping the fish tender and juicy inside.
- Flour, creates a protective layer that browns evenly, locking in moisture and developing a satisfying, golden crust that enhances the fish’s texture.
- Kosher salt
Recipe Tools...
- Heavy skillet, medium we love cast iron for this
- Fish spatula
- Small mixing bowl
- Whisk
- Shallow baking dish, or plate
- Paper towels
- Parchment paper
Recipe Process
How to make this delicious Recipe Berbere Spice Bronzino Recipe:
- Rinse Bronzino filets under cold running water, then pat dry with paper towels.
- Optional Step: With a very very sharp paring knife, carefully score the Bronzino skin, on the bias, spacing the cuts 1 inch apart. Do not attempt this unless your knife is quite sharp.
- Place cornstarch, flour and citrus zest in a small mixing bowl and whisk, quickly blending the ingredients together. Transfer to a plate or shallow dish.
- Season fish filets with Berbere spice and kosher salt. Make sure you season the entire filet, both sides evenly but do be gentle with the Berbere, so as not to overpower the other flavors of the dish.
- Dredge fish in flour mix, lightly coating the entire exterior, then place it on parchment in a single layer.
- Heat a medium size, heavy skillet (cast iron is my favorite) on burner setting 5. Bring skillet up to temperature, about 4 minutes and then add avocado oil.
- Carefully add flour coated Bronzino filets to the skillet, skin side down, and cook for 2 minutes.
- Using a fish spatula, carefully turn the Bronzino filets and continue to cook for 2 more minutes.
- Carefully remove fish filets from the skillet and let rest on parchment paper for 2 minutes.
- Filets should be crisp and golden and cooked through with a moist and tender interior.
- We love to garnish Crispy Berbere Spice Bronzino with Fennel Tangerine Salad, Pickled Cippolini Onions and pair with Forbidden Rice Pilaf and Wilted Dandelion Greens.
Crispy Berbere Spice Bronzino Recipe
Equipment
- 1 Heavy skillet, medium we love cast iron
- 1 Fish spatula
- 1 Small mixing bowl
- 1 Whisk
- 1 Shallow baking dish or plate
- Paper towels
- Parchment paper
Ingredients
- 1 each Whole fresh Bronzino fileted
- ⅛ cup Pastry flour
- ⅛ cup Corn starch
- 2 tsp Citrus zest
- ¼ tsp Berbere spice approximate, depends on size of filets, season to taste
- ¼ tsp Kosher salt approximate, depends on size of filets, season to taste
- ¼ cup Avocado oil
Instructions
- Rinse Bronzino filets under cold running water, then pat dry with paper towels.
- Optional Step: With a very very sharp paring knife, carefully score the Bronzino skin, on the bias, spacing the cuts 1 inch apart. Do not attempt this unless your knife is quite sharp.
- Place cornstarch, flour and citrus zest in a small mixing bowl and whisk, quickly blending the ingredients together. Transfer to a plate or shallow dish.
- Season fish filets with Berbere spice and kosher salt. Make sure you season the entire filet, both sides evenly but do be gentle with the Berbere, so as not to overpower the other flavors of the dish.
- Dredge fish in flour mix, lightly coating the entire exterior, then place it on parchment in a single layer.
- Heat a medium size, heavy skillet (cast iron is my favorite) on burner setting 5. Bring skillet up to temperature, about 4 minutes and then add avocado oil.
- Carefully add flour coated Bronzino filets to the skillet, skin side down, and cook for 2 minutes.
- Using a fish spatula, carefully turn the Bronzino filets and continue to cook for 2 more minutes.
- Carefully remove fish filets from the skillet and let rest on parchment paper for 2 minutes.
- Filets should be crisp and golden and cooked through with a moist and tender interior.
- We love to garnish Crispy Berbere Spice Bronzino with Fennel Tangerine Salad, Pickled Cippolini Onions and pair with Forbidden Rice Pilaf and Wilted Dandelion Greens.
Notes
When you eat well, you live well—and food should make you feel truly alive!
Becoming attuned to your body and noticing how it feels after your meal helps you become aware of what foods may or may not be the best idea for you to eat.
No one knows your body as well as you do, so instead of following prescriptive diets, listen to your inner cues. This mindful approach helps us eat in a way that supports our overall well-being.
Let’s make cooking at home a joyful, soul-nourishing experience that enriches your life in every way!
