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Do you ever get to have the same food for the Fourth
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of July barbecue? I feel like it's always the carne,
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which is fine. But you know,
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Carne Asada or a hamburger or hot dog,
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Well, luckily today we have the one and only Gabby Ramos
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to put us on some new grilling options,
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right? So you have some food here and we're gonna try
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some bomb food that you prep for us.
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So, what are we making?
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Yeah. So today we're making a whole grilled Branzino and it's
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super fresh. It's gonna be wrapped in Latino leaves,
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which is a nice way to just like keep it nice and
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moist and an old way of cooking that we're just bringing back
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We have a beautiful compound butter here that I prepared.
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Very simple. It sounds very complex.
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But compound butter basically is like a seasoned butter that you
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can really like flavor it any way you want to.
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But today we did fresh thyme,
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cilantro roasted garlic,,
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that you just mash in there and some citrus.
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So lemon zest and lemon juice and salt and pepper.
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let's get in the c shall we start cooking?
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Let's do it. I got the fish already cleaned.
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Ready to go. You can find it at the store like
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that. You just have to ask them and say,
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hey, could you please scale it and clean it unless you
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want to do that at home.
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But I don't do that.
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there are. But they take out all the guts and all
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I did was just score and we're just going to do salt
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and pepper, get it in the cavity like in the head
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all that because every part of the fish has to be
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do you find like a lot of Dominican ingredients,
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like easily out here in L A or is it like,
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I mean, I feel like over time,
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my family has adjusted to like being on the west coast and
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just having to figure it out.
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And how can we find the things that remind us of home
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But Caribbean culture is like within Mexican culture,
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within Central American culture.
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I feel like that's our common ground.
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And so I find them pretty much anywhere to be honest.
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So I'm just putting some lemon slices in there into the cavity
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some of the cilantro,
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which is also these ingredients are in the butter,
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but we just want more flavor.
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Always, I'm going to get into this butter though.
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Don't get weird. On me,
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use your hands, you know,
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don't be afraid. Little Mazaj on the floor,
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get it on the head and you get to eat all the
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different parts of the fish.
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So I'm literally going to just put it into the center.
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So now it's just time to wrap it up.
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So we're basically to wrap it up because it has time.
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I love that. I love that.
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We're just going to wrap it up just like.
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So it's, I just feel like this is just so cool
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to use literally plants to cook our food and it just holds
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in the moisture which I love.
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You want your fish to be moist,
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you want it to be cooked in a way that stays juicy
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So we're just wrapping it up as best as we can
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and it's OK if the head is kind of out.
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So just go ahead and just place it in the center.
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Of course, close it in a sizzle.
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We should do a little transition though.
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So I think clapping in front of us like flapping.
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OK. OK. So this is gonna be ready in 12
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minutes. We're gonna go 12 minutes into the future on the
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count of three. We're gonna land at 1321.
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OK. So now I'm just gonna open it up.
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We're now at the 12 minute mark.
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So yeah. So here we have it guys.
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Wow, beautifully steamed fish.
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Very simple. Like I said was that simple for you guys
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Honestly, it was easy to follow.
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So you have this for the fourth of July,
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let's say, or you know,
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summer cookout. What do you pair it with?
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What do you drink it with?
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Like, I love pairing this with just some like fresh veggies
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from the garden. Corn.
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I love me some corn on the fourth of July.
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You can use the same compound butter that we did here for
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the fish with the corn.
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You can add cotija cheese to make it more Mexican style like
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a lot. We just try it.
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I've never had fish in my entire life.
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So this is a big deal.
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I've had sushi but not like this.
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I love this. I love this.
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Something like that. Oh,
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You do lime. You could do sour orange.
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You could do just lemon that we use and always squeeze some
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on top and that's really all you need honestly.
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Yeah, you could just go and see how soft it is
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Oh I won. Oh my God.
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This tastes like chicken.
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Yeah. Well, not like chicken but you know the texture
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I thought it was going to be different.
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That's why I like it a little more like a,
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you could try some more.
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Yes. Yes. This is a method of steaming the fish
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So the skin is not crispy,
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but put that on the grill just like that.
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Just to get some more crispiness.
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You could totally do that as well.
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I'd say I will try it again.
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I don't know. It would have to be this fish.
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I think I'm good fish.
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I think I'm just used to kind of getting in there and
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I don't mind these little bones,
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but absolutely. Be careful.
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You know, you don't want to get that.
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We'll keep digging in right now really quick.
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Where can people follow you?
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Where can people find you all over the internet?
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Gaby Mariposa is my personal page,
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but I post a bunch of garden and food content on there
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Lola's supper club is our dinner club experience that I do
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with my brother Victor and our family together.
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It's called Casa de Lola.
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So you could follow us there too for some upcoming events.
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There you go, guys have a Happy Fourth and turn up
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with the brand Zino.
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You all switch it up this year.
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