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Crispy Berbere Spice Bronzino

Crispy Berbere Spice Bronzino Recipe

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.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings 2 Servings

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