A fresh catch from the Mediterranean is helping reel in South Florida diners. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Clark Bowen
The Restaurant: Boulud Sud, Miami
The Dish: Seared Mediterranean Branzino

1 filet Branzino – scales removed (available at most fish markets)

Z’hug spice:
3 tsp Cayenne
4 tbsp Coriander Seed
3 1/2 tbsp Kosher Salt
3 tbsp Garlic Powder
2 tbsp Caraway
1 tbsp Cardomom
1/2 tbsp Citric Acid
1 tsp Black Pepper
1 tsp Green Chili Powder
2 tbsp Cumin Seed
2 tbsp Chopped Cilantro (added to mixture after fish is cooked)
2 tbsp Chopped Parsley (added to mixture after fish is cooked)

1 qt Freekeh (whole grain product; can be found at Whole Foods Market, Trader Joe’s and area Vitamin Shoppes)
2 qt Chicken Stock
1 ea Cinnamon Sticks
3 ea Cloves
1 ea Star Anise
10 g. Ginger, peeled & sliced
10 Allspice berries
cilantro – chopped
parsley – choppped

Method of Preparation:


  • For Z’hug spice: Using pan, roast black pepper, cardamom and coriander until slighty toasted. Combine ingredients with other dry ingredients and blend until finely ground.
  • Season branzino filets with dry spice mixture.
  • Using olive oil in pan over medium-high heat, sear filet on both sides, skin side down first. Cook for about 3-4 minutes on each side.


  • Place all ingredients in fondue pot, bring to simmer. Add spices.

To Plate:
Mixed chopped cilantro and parsley into remaining dry spice, mix with olive oil and lemon juice and spread over one side of branzino filets.
Plate Freekeh on side.

Serves: 1 filet per person

Serving Suggestion: The Green Machine (argula & vodka cocktail)

Boulud Sud
(inside JW Marriott Marquis Miami)
255 Biscayne Blvd. Way
Miami, FL 33131
(305) 421-8800

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