Seared Sambar Branzino with Kiwi Grape Salsa

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We eat first with our eyes and the stunning purple, green salsa has major curb appeal. Combine it with the beautifully alluring sambar spice blend on the succulent and perfectly seared Branzino and this is an all around winner.

Branzino is part of the sea bass family and popular in Italian cuisine.  It’s easily substituted with something like a trout, grouper or tilapia.  Any thinner firm white fish can work here,  I love Branzino and now that my nearest Trader Joes carries it in frozen form, I always load up when I make a trip there.
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I admittedly like to keep good quality, sustainable frozen fish in my freezer for easy dinners.  You can’t beat fish for its ability to cook quickly. It also happens to be my favorite protein so we eat a lot of it here.  It’s so adaptable.

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SOME OF MY MOST FAVORITE RECIPES HAVE THE FEWEST OF INGREDIENTS

If you’re not familiar with Sambar, I highly recommend it.  Sambar powder is an Indonesian spice blend that is readily available online and worth the purchase.  It’s a great spice blend to use on fish, chicken, roasted veg like cauliflower or sweet potatoes.  Sambar usually contains fenugreek, coriander, mustard seeds, cumin and turmeric.  You can make a close substitute with equal parts coriander, cumin, turmeric and a pinch of cayenne for heat.  You can also sub out the sambar in this recipe with ras el hanout (another great middle eastern spice blend) or garam masala.

This is another “Tim approved” dish.  When he says “this will be on our restaurant menu”, I know I have a winner.  Restaurant in our future?  We’ll see ;-)

Branzino with Kiwi Grape Salsa
Serves 4

4 branzino filets  (any firm white fish like tilapia or trout will do)
2 teaspoons *Sambar powder or Ras El Hanout or garam masala (or other type masala middle eastern or Indonesian spice blend)
2-3 kiwis
1 cup purple seedless grapes, cut in half. I like to use smaller grapes for this as long as they’re sweet
1 Jalapeño, finely diced (you can also use red jalapeño or Fresno chili if you want more color)
1 handful fresh mint, roughly chopped
Olive oil
sea salt to taste 




For the salsa, peel kiwis, slice in half lengthwise, then dice into smaller cubes about the size of the grapes. Combine kiwis, grapes, diced jalapeño and mint with just a pinch of salt.  Let it sit for a few minutes before serving to allow the flavors to begin to combine while you cook the fish.


Pat the branzino filets very dry, dust flesh side with sambar (or other Middle Eastern spice blend) and sprinkle with a bit of salt.

In a large non-stick skillet (or 2 smaller skillets) heat a drizzle of olive oil over medium heat until it starts to ripple.  Place fish skin side down and sear until it’s 90% of the way cooked through.

Branzino filets are pretty thin so it only takes 2-3 minutes.  Flip to sear on the flesh side.  As soon as this side is golden and the fish is completely cooked (about another 2 minutes) remove to serving platter and top with kiwi grape salsa.


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*Sambar powder is an Indonesian spice blend that is readily available online and worth the purchase.  It’s a great spice blend to use on fish, chicken, roasted veg like cauliflower or sweet potatoes.  Sambar usually contains fenugreek, coriander, mustard seeds, cumin and turmeric.  You can make a close substitute with equal parts coriander, cumin, turmeric and a pinch of cayenne for heat.  You can also sub out the sambar in this recipe with ras el hanout (another great middle eastern spice blend) or garam masala.