Branzino with Succotash and Avocado Pistachio Puree

Branzino with Succotash and Avocado Pistachio Puree

This crowd pleasing herb-packed branzino, served with an end of summer succotash vegetable medley and creamy avocado pistachio puree, is the perfect main event of any dinner party.
Recipe: Sandy Ho @sanssho


Avocado + Pistachio Sauce

1 ripe avocado

1/4 cup raw pistachios

1 clove garlic

1.5 tsp salt

3 tbsp lemon juice

2 sprigs of tarragon

1 tbsp water (+ more if needed to loosen)

1/4 cup melted unsalted butter

1/4 cup Sizzle


1 cobs of corn, cut off the cob

1 red bell pepper, small dice

1 yellow zucchini, small dice

1/2 cup sungold tomatoes or any ripe sweet tomatoes, cut in halves

1/4 cup cilantro, finely chopped

1/4 cup parsley, finely chopped

1/4 cup thai basil, finely sliced

1 small shallot, finely diced

2 cloves garlic, finely grated on a microplane

1/4 cup Drizzle

1/4 cup Sizzle

1/2 tsp sea salt (more for seasoning + adjusting to your liking)

2 tbsp fish sauce

3 tbsp red wine vinegar

Juice of 1 lemon + zest

Fresh cracked pepper or red chili pepper flakes for spice


Branzino (1.5-2 - ask your fish monger to pinbone + debone the fish leaving it butterflied)

1 cup mixed chopped herbs - dill, cilantro, parsley and scallions

Salt and pepper to season


Active Time: 20 mins

Full Time: 40 mins


For the avocado pistachio puree, blend avocado, pistachio, garlic, lemon, salt, tarragon and water until smooth (add more water if needed). Then stream in your Sizzle and melted butter slowly until sauce comes together—it should be the consistency of a smooth puree.


For the succotash, begin by heating a large cast iron skillet to medium high. Mix corn, peppers, zucchini and sungolds in a medium bowl and season with salt, pepper and Sizzle. Add your vegetables to the pan in small batches, covering the bottom.


Leave them to cook for 30-45 seconds or until you get an even char and vegetables are tender to a bite. Repeat until all vegetables are charred and then leave in medium bowl to cool. Add remaining ingredients to cooled vegetable mixture and adjust with salt and lemon until desired seasoning, stir to combine.


For the fish, preheat your grill to medium high. Pat your fish dry and season the inside and outside with salt, fresh cracked pepper and Drizzle. Fill the fish with all the herbs and set aside until grill comes to temperature.


Place fish on the grill, perpendicular to the grill grates and do not flip until the fish skin is crispy and has released.


Flip and finish the fish on the other side. Approximately 2-3 minutes per side. Leave to rest.


To plate, use a serrated knife to carefully cut the fish into 5 segments and serve with succotash and avocado puree!