Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a shallow dish, combine 1 cup coarse sea salt, 0.5 cup granulated sugar, the zest of 1 large lemon, and the finely chopped leaves from 2 sprigs of fresh dill to create the curing mixture.

2. 2

   Evenly spread half of the curing mixture on the bottom of a non-reactive dish, place 2 branzino fillets (about 300 grams each) skin-side up over the mixture, and then cover completely with the remaining curing mixture.

3. 3

   Cover the dish with plastic wrap and refrigerate for 4 to 6 hours, depending on desired firmness, then rinse the cured branzino fillets thoroughly under cold water and carefully pat them completely dry with paper towels.

4. 4

   To prepare the tamarind agrodolce, whisk together 1 tablespoon tamarind paste, 3 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, and 0.5 finely minced medium shallot in a small bowl until well combined.

5. 5

   Season the agrodolce with a pinch of salt, a dash of freshly ground black pepper, and 0.25 teaspoon of Calabrian chili flakes if using, tasting and adjusting the balance of sweet, sour, and spicy as needed.

6. 6

   Using a very sharp knife, thinly slice the cured branzino fillets against the grain into delicate, sashimi-like pieces and arrange them artfully on individual serving plates.

7. 7

   Generously spoon the tamarind agrodolce over the sliced branzino, ensuring each piece is lightly coated, and serve immediately as an elegant Italian antipasto.