Herb-Grilled Branzino with Brown Rice and Sweet Potato Salad
Chef Asaf Maoz’s herb-grilled branzino with brown rice and sweet potato salad offers a light yet satisfying centerpiece for Yom Kippur’s break-fast, rooted in family tradition and fresh flavors.
Keywords
- Asaf Maoz branzino recipe
- herb grilled branzino
- Yom Kippur break-fast recipes
- Jewish holiday fish dish
- sweet potato salad recipe
- brown rice side dish
- Tel Aviv break-fast traditions
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Ingredients
- Japanese sweet potatoes: 6 (washed and cubed)
- Parsley: 1 bunch (leaves only)
- Cilantro: 1 bunch (leaves only)
- Mint: 1 bunch (leaves only)
- Small red onion: 1 (sliced and soaked in ice water)
- Almonds: 1/4 cup (chopped with skin)
- Feta cheese: to taste (optional)
- Lemons: 2 (juiced)
- Extra virgin olive oil: 1/4 cup
- Salt: 1 tsp
- Sumac: 1 tsp
- Whole branzino: 1 (cleaned)
- Lemon: 1 (sliced into rounds)
- Thyme: 4 sprigs
- Rosemary: 4 sprigs
- Olive oil: to taste
- Brown rice: 1 cup
- Water: 2 cups
- Salt: 1 pinch
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