A beautiful and easy-to-prepare Branzino recipe from one of my favorite LA restaurants, Fig & Olive on Melrose. With an open and beautiful, elegant layout, the restaurant is home to celebrities, locals, and food savants alike.
Executive Chef, Pascal Lorange, creates his menu around carefully selected farmers and ingredients for their genuine taste and seasonality.
Enjoy the recipe below and be sure to tag #ATODMagazine on Instagram when you make it at home!
1 lb baby heirloom carrots
10 oz dried apricots
1 tsp Tabasco
3 tsp chopped cilantro
1/2 cup orange juice
1/2 tsp cumin
2 tsp salt
4 tbsp chopped red onion
black pepper, tt
1.5 lb of Skin on boneless Branzino filet cut in 5 to 6 oz portions
Mix ingredients together.
Cook the potato. Once cooked, mix with the olive oil, salt, pepper and add chives.
Cook the carrot in boiling salted water for about 3 minutes. Then strain and drop the carrots in an ice bath for about the same amount of time as the cooking time. When cooked and dried, cut the carrot about 1.5 inch thick at an angle and put the carrots in a mixing bowl. Add all the items and spices to the carrots and mix it all together (best to do it a day before).
Purchase branzino or an other similar fish (i.e. red snapper, rainbow trout, or any flaky white fish). Turn a sauté pan on medium high heat. Allow to heat for 2 minutes. Place 2 tablespoons of oil in pan. Season your fish with salt and pepper and place skin side down in the pan and cook for 2 minutes on each side. Once cooked, remove from pan and garnish with Sauce Vierge, with a side of carrot salad and mashed potatoes.
Our inaugural Cabernet Sauvignon is a bold, full throttled expression of the variety, with complex layers of chocolate, blackberry, and sweet spices. This wine is a beautiful expression of our unique estate and a testament to the dedication of our winemaking and vineyard team to produce the finest possible wine from this site.
Cool evening air from the Russian River helps our wines retain their pure fruit flavors, a balanced acidity and graceful yet firm mountain tannins. We grow several clonal selections of Cabernet Sauvignon; our 2009 is a blend of five clones: 4, 7, 8, 191 and 337. The steep, 35% grade hillsides and elevations variances of 600 to 1100 feet above sea level and these elevational and slope variances add to the dimensional complexity in our wines.
Our winemaking is minimalist, using neoclassical techniques of long macerations, hand punchdowns and wild fermentation. We use French oak sourced from Haute Futaie forests, which are sustainably grown and harvested, and coopered by small artisan Tonnellerie. The wines are aged two years in barrel before bottling unfined and unfiltered. This, our inaugural release, has the structure to age gracefully for many years to come.
This first release of Sauvignon Blanc blends the spirit of the Loire Valley and the character of pure, organic mountain fruit. With fresh, linear expression, it reveals its varietal character over the course of several chapters. Ripe pineapple and lemongrass lend structure to hints of pear and pink grapefruit, while stone fruits provide the textural backdrop for classic minerality. This medium-bodied wine is built to carry several culinary options forward to produce a stellar, lemony finale to a surprisingly layered experience.
Our winemaking techniques give the wine a fresh, delicate expression of fruit, provocative mouthfeel and lightness on the palate.
Enjoy this lovely wine, paired with all of your favorite foods, at any time throughout the year.
Perfecting for toasting all of those moments in life. The Revolution Collection is strikingly simple in form, created from a pure extrusion of hand-blown glass, combining two glasses into one.
Handcrafted in the Czech Republic by master glassblowers made from the finest quality Borosilicate Glass, providing thermal resistance for a range of hot and cold applications. The collection is oven, microwave, freezer, and dishwasher safe.
220ml/100 ml (7.5 fl oz/3.5 fl oz) • h.20cm (77/8in)
Dawn Garcia is an LA born and bred Hispanic Latina. Growing up in a mixed race family that assimilated, and another that didn’t really allow for curiosity, the culmination of both became the driving force for pushing boundaries, challenging the status quo, and devoting her life to the fight for equality and social justice. In a quest to go against the grain, she started writing at a very young age to process trauma and better understand her innate desire to live out her free-spirited nature. She is a journalist and screenwriter who has developed original TV series’ and films. Her genres of choice are drama, dark comedy, and comedy. Her strengths lie in empathetic story lines, descriptors and dialogue — both natural and raw — and while diffused with humor, inevitably she hopes to show the thread that connects us all.
She is currently developing a comedy TV Series for MGM Studios/Gato Grande Productions. She is a mother, an activist, and lover of life.
Born in Hong Kong, Kenny Yung is a street photographer, humanitarian, environmentalist, and activist. His work has been featured in galleries around the world as well as having been chosen by VOGUE Magazine for a series on global photography.