If possible, lower heat on one side. Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary … Enter one of our contests, or share that great thing you made for dinner last night. The flesh was light and flaky and the dressing had good flavor. https://food52.com/recipes/36592-grilled-whole-branzino-with-greek-fish-sauce I love to learn and the group of people that contribute to this site are a great resource. Hope you love this as much as we do….let me know what you think in the comments below! Tuck in some fresh herbs- thyme, rosemary, sage or parsley. The tail end will cook faster than the head end, so this will help cook to evenly on the grill. Linda Baffa, Hey friends, you are looking at one of my all-time favorite summertime meals – Grilled Branzino! The goal is to get the crispy skin, char, or grill marks while not overcooking the flesh. Soooo good! note when selecting fresh fish the eyes tell the story. I love this recipe! Grilled whole fish is surprisingly fast and easy, and comes together in 30 minutes flat! Nothing is in control. Stuff each cavity … Place the fish on hot, greased grill, with the tail end on the cooler side. A simple recipe for Grilled Branzino with flavorful Preserved Lemon Gremolata – a flavorful Mediterranean meal that can be made in 35 minutes! Then spoon the flavorful Preserved Lemon Gremolata over top! Stuff the fish cavity with oregano and lemon slices. (How to grill the whole fish!). While the fish is grilling make the flavorful Preserved Lemon Gremolata. PNW Chef & 2018 Saveur Blog Awards Finalist! ★☆ and ask your fish monger for the freshest catch ya don’t ask ya don’t get !!!!!!!! Thanks Joseph! Place fish on a platter and right before serving spoon the flavorful Gremolata over top. It has delicate, flaky, white flesh with mild flavor and makes for easy and quick grilling or roasting! The flesh should be opaque. After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I try to support our community of fisherman, farmers, other food producers and chefs as much as possible. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Make your fish sauce: Combine all the ingredients above. Think it would be just as good broiled, for those of us who live in places where we can't grill year round. Drizzle the outside of the fish with olive oil. Add garlic, capers, herbs and lemon zest. Special deals, thoughtful surprises,big wows—now through Sunday. (Feel free to substitute other whole fish!) I didn't have white fish so made it with salmon, fresh oregano and lemon from the garden. This recipe is something that we have as a default now in our family for alfresco dining. If you don’t have Preserved Lemons, substitute with zest of one lemon plus 1 tablespoon fresh lemon juice. Heat the grill to medium-high and oil the grates. Whole Branzino typically ranges from one to three pounds, and this one here is 1.3 pounds, perfect for two people. Stuff the cavity with lemons and fresh herbs, and let it bake at 325F for about 25 minutes, then let it rest for another 5 minutes before serving on a platter garnished with citrus slices and more fresh herbs. . I spooned it over toasted sourdough bread with avocado, and swirled it some warm lentils- so tasty! Place the fish on hot, greased grill, with the tail end on the cooler side. Feel free to substitute other whole fish, roughly the same weight – Trout, snapper, a small sockeye salmon, steelhead, etc. No preserved lemons? Prepare your fish: Salt and pepper the fish on the exterior and interior. Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. Your email address will not be published. Heat the grill to medium-high heat, 400F (or medium if fish is over 2 pounds) and oil the grates. The sauce should be loose in consistency with high-acid flavor. >> More, When you buy a whole fish- make sure it is, Rinse it off inside and out and pat really. Preheat your grill to medium-high whether using gas or charcoal. Using two large metal spatulas, carefully lift grilled branzino onto a serving platter or cutting board. Related: 20 Simple Healthy Fish Recipes and 30 Grilling Recipes for summer! and press the flesh it should bounce back not leave a dent best also to shop Friday late morning for the best pick. Keywords: Grilled Branzino, branzino recipes, how to grill a whole fish, Tag @feastingathome on Instagram and hashtag it #feastingathome. stuffedr in with parsley olive oil and garlic powder and as you said salt n pepper, thanks Joseph- nothing like eating in the woods. If you been following the blog, hopefully, you’ll have preserved lemons by now that you can use for this! Cook the fish for approximately 5 minutes per side or until you can place a knife in the fish and the meat flakes away along the top of the fish. Or try black rice! Use a metal spatula and tongs to carefully flip. Add Chili flakes if you like! Relax. Slice some lemons and place inside the cavity of the fish. they should be clear and bright not cloudy. But don’t worry if you don’t, yes you can use regular lemons. Using a sharp knife, cut slits into the side of the fish at the thicker end. You will most likely not need all the Preserved Lemon Gremolata- but trust me when I tell you, you’ll use it up during the week. Season to taste with salt and pepper. Feel free to substitute other whole fish, if you can’t find Branzino! Cover, grill until crisp with visible grill marks and eyes cloud, another 5-7 minutes. Rinse it off inside and out and pat it extra dry. Join us! Season the fish cavities with salt and pepper. Yes, please eat the delicious crispy skin. xoxo, Hi, I'm Sylvia! We can regularly get fresh whole branzino here now—it is farmed and gains a sweet flavor from the shrimp it eats. No problem, see recipe notes! I like mine in approximately the classic vinaigrette ratio of 1 part lemon to 3 parts olive oil. His mom grills whole branzino frequently and I wanted to give it a shot. I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. Then just give a stir. Rate this recipe Let the sauce stand while you grill the fish. Love all your useful comments, very appreciated. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. ★☆ As an Annapolis native, I love to cook with our local produce and seafood whenever possible. Grill, covered, not moving it for about 5 minutes for a 1 1/2-2 pound fish, or until you see grill … Tuck in some fresh herbs- thyme, rosemary, sage or parsley. Code: YAY20*exclusions apply, My brother-in-law is Greek and he is a major food lover and fantastic cook. ★☆ Light a grill or preheat a grill pan. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE. This was perfect! Serve with fish sauce and, if you have some Greeks to dinner, some extra lemon wedges :). ★☆, great recipe have done this on a trip to Canada in `remote forest caught pike used fresh lemons. Hey, I'm Sylvia! With a Greek finance, this gets two GIANT thumbs up. Jun 10, 2020 4 Comments ★★★★★ 5 from 2 reviews. Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! Let it grill, uncovered, not moving it for about 5 minutes for a two-pound fish, or until you see grill marks. Because branzino is on the smaller side and doesn't have large bones, it's a great fish to eat and cook whole by grilling, steaming, or baking. You’ll need 1 bunch flat-leaf parsley, garlic, preserved lemons, and olive oil. Served it with a greek salad, yummy! In particular, with his Greek heritage, he loves all things lemony and bright. So simple, yet so incredible! Over time, he introduced us to what we now call "Greek Fish Sauce": A lemony, garlicky fresh sauce that we pour over grilled fish (see my note in the instructions on how much lemon you should use depending on your personal tastes for lemon). ★☆ Slice some lemons and place inside the cavity of the fish. . If possible, lower heat on one side. For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Branzino, also know as European Sea Bass is a Mediterranean fish commonly used Italian, Greek and Portuguese cuisine. I recommend a fish grilling basket for easy flipping. The fish is sustainable and cooks so easily on the grill. A wood or coal fire elevates this 100%. I added capers to the sauce, was not disappointed. So delicious! Helpful information!!! The crispy-skinned fish is topped with a flavorful Preserved Lemon Gremolata. Adjust grilling time for bigger or smaller fish. Grilled Branzino topped with Preserved Lemon Gremolata that can be made in 40 minutes. Mark Bittman roasts a whole fish, a perfect Mediterranean-style, mid-summer dish. Season to taste with salt and pepper. When you buy a whole fish- make sure it is gutted and descaled. —mitschlag.