Trust me, there’s a feast of flavors in every bite of this grilled branzino recipe with a Mediterranean flair. The fish is marinated with a herb and lemon mixture, then grilled to perfection and topped with a bright tomato herb relish.
With its vibrant colors and flavors, this grilled branzino is the ideal summer dish. If you like white fish, try my lemon garlic tilapia, Greek style baked mahi mahi, and pan seared cod with shallots and fennel. You can also find more recipe ideas by browsing our collection of the best fish and seafood. [feast_advanced_jump_to]
One of my favorite fish to cook with is branzino, also known as European or Mediterranean seabass or Levrek in Turkish. It is a native of the waters off the coasts of southern and western Europe as well as northern Africa.
Let me explain why this is the recipe you should try, and why this grilled branzino has everything you need for a delightful meal:
- Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. …
- Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges and parsley at the table.
How to Grill & Filet a Whole Branzino
Grilled Whole Branzino 🔗
0
Total: 0 1h15min0
Serving Size: 1 of 8 servings
Nutrition Facts: servingSize 1 of 8 servings, calories 273, Fat 24g, Saturated Fat 4g, Carbohydrate 3g, Fiber 1g, Sugar 0g, Protein 12g, Cholesterol 33mg, Sodium 230mg
Ingredients:
- Zest and juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons chopped capers
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh tarragon
- Kosher salt and freshly ground black pepper
- One 2- to 2 1/2-pound branzino or whole brook trout, fins trimmed, gutted and scaled
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, crushed
- 1 lemon, sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Instruction:
- For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper.
- For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F).
- Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill.
- Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don’t have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.)
- Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes.
- Place fish on a platter and dress with the Salmoriglio sauce.
FAQ
Do you eat the skin on branzino?
Usewicz advises against ever attempting to eat tuna skin because it is way too tough, or skate skin because it has thorn-like barbs (fortunately, most skate is sold already cleaned). Instead, he suggests cooking salmon, branzino, sea bass, snapper, flounder, and mackerel skin until crisp.
How do you eat a whole branzino grill?
Start from the head, hold the fish still with a fork, and gently cut the belly open from head to tail with a knife. Leave the head and tail intact. To serve a whole branzino, first cut it into two halves along its spine, from head to tail.
Do you remove the bones from branzino?
A fish with some bones, the skin, the head, and the tail still intact will have more flavor than boneless, skinless fillets, and keeping some of the bones also helps to prevent the fish from drying out. Use a whole fish, such as branzino fish, snapper, or flounder.