Prep Time: 15 minutes | Cooking Time: 15 minutes | Servings: 2 to 3
¾ cup dry white wine
2 tablespoons white wine vinegar
2 tablespoons cornstarch
1 tablespoon honey
1 large branzino, butterflied and patted dry
2 tablespoons onion powder
2 tablespoons paprika
½ tablespoon salt
extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
4 scallions, both green and white
parts, thinly sliced
1 large tomato, cut into ¼-inch cubes
4 kalamata olives, pitted and chopped
1. Make the sauce: Mix together the white wine, vinegar, cornstarch, and honey in a bowl and keep stirring until the honey has dissolved. Set aside.
2. Make the fish: Place the fish on a clean work surface, skin-side down. Sprinkle the onion powder, paprika, and salt to season. Drizzle 2 tablespoons of olive oil all over the fish.
3. Heat 2 tablespoons of olive oil in a large skillet over high heat until it shimmers.
4. Add the fish, skin-side up, to the skillet and brown for about 2 minutes. Carefully flip the fish and cook for
another 3 minutes. Remove from the heat to a plate and set aside.
5. Add the remaining 2 tablespoons olive oil to the skillet and swirl to coat. Stir in the garlic cloves, scallions,
tomato, and kalamata olives and saut é for 5 minutes. Pour in the prepared sauce and stir to combine.
6. Return the fish (skin-side down) to the skillet, flipping to coat in the sauce. Reduce the heat to medium-low, and cook for an additional 5 minutes until cooked through.
7. Using a slotted spoon, transfer the fish to a plate and serve warm.
Per Serving calories: 1059 | fat: 71.9g | protein: 46.2g | carbs: 55.8g | fiber: 5.1g | sodium: 2807mg