Roasted Branzino
Calabrian Chile Butter, Fresno Chiles, Olive Oil, Fresh Herbs
Chef Daniel Ye of Nicco’s Prime Cuts and Fish at Durango Casino & Resort | Las Vegas, NVYield:
Adapted by StarChefs | May 2026 | Photo: Will Blunt
INGREDIENTS
Calabrian Chile Butter:
4 tablespoons unsalted butter
2 tablespoons Calabrian chile purée
Meyer lemon
To Assemble and Serve:
1½ pounds whole branzino, dry-aged and butterflied
Kosher salt
Fresh parsley leaves
Fresh dill leaves
Fresh oregano leaves
Thinly sliced red Fresno chile
Extra virgin olive oil
Ground black pepper
METHOD
For the Calabrian Chile Butter:
In a sauté pan over medium-low heat, add butter and chile purée. Combine mixture until emulsified. Remove from heat and season with lemon. Return to low heat and keep warm.
To Assemble and Serve:
Heat grill to 500°F. On a clean work surface, generously season flesh side of fish with salt and let rest 15 minutes. Place on grill, skin side down, and cook 3 minutes, or until skin is crispy. Flip and cook additional 2 minutes. Transfer to a serving plate, skin side up. Garnish with herbs and chiles. Pour Calabrian Chile Butter over top. Season with oil, salt, and pepper.
