Super Simple Whole Grilled Branzino Recipes

SUPER SIMPLE WHOLE GRILLED BRANZINO

Steps:

• Prepare your grill, heating it to medium-high.
• Drizzle the olive oil over the skin of both fish. Season the inside of each fish with half the salt and pepper. Place the lemon slices inside each fish.
• Grill for about 5 minutes on each side, until the skin is crisp and the flesh is opaque.

WHOLE ROASTED BRANZINO WITH LEMON PAPRIKA SEASONING

Steps:

• Preheat oven to 410 degrees F.
• In a small bowl combine hot paprika, smoked paprika, lemon peel seasoning, garlic powder, and salt. Mix.
• Make 4 diagonal slits on both sides of the fish.
• Rub olive oil over the fish inside and out.
• Rub seasoning on the fish, making sure to rub it inside the slits.
• Stuff garlic into the slits.
• Line baking sheet with aluminum foil and place half the lemon slices on the foil,
• Place fish on top of the lemon slices and place remaining slices inside fish and on top.
• Bake for 20-25 minutes, broiling on high for the last few minutes if you want the top browned.

CAJON SEASONED GRILLED WHOLE BRANZINO WITH LEMONS

Steps:

• Season inside of Barnzino with salt, black pepper and cajon seasoning. Place lemon slices in a even layer. Season lemon slices with pinch of salt and pepper too. Place rosemary sprigs on the top. Close the fish and tie with twine to keep everything inside (if you prefer). Drizzle 1 tbsp oil on top of fish and season top with salt and pepper as well.
• While grill is heating up, season the asparagus and corn with salt, pepper, oil and cajon seasoning. Grill fish on hot side of grill for 6 minute each side. Resist the temptation to flip the grill in-between, it may result in tearing of skin. When grill is half way cooked, place corn and asparagus on grill.Grill'em till nicely charred and tender.

GRILLED BRANZINO WITH CILANTRO-MINT RELISH

Steps:

• Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and 1/3 cup oil in a medium bowl; season with salt. Set relish aside.
• Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 tablespoon oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish.
• DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.

GRILLED BRANZINO WITH ROASTED PEPPER RELISH & FENNEL

Steps:

• Preheat grill to medium-high. Grill bell peppers, turning occasionally with tongs, until blackened all over, about 15 minutes. Immediately transfer peppers to large bowl and cover tightly with plastic wrap, or place peppers in paper bag and roll top to close. Let peppers steam until cool enough to handle, 10 to 15 minutes. Rub off charred skins with your hands. Halve peppers and scrape out seeds, then coarsely chop.
• In large bowl, mix chopped peppers, celery, lemon juice, garlic, 3 tbsp oil, and 3⁄4 tsp salt. Let pepper relish marinate at room temperature, stirring occasionally, while fish cooks.
• Coat fish with remaining 1 tbsp oil and sprinkle with black pepper and remaining 1 tsp salt. Spray 2 large pieces of heavy-duty foil with nonstick spray. Using skewer, poke a few holes in foil to allow smoke to flavor fish. Place 2 whole fish or 4 fillets on each piece of foil, skin-side up. Place fish on foil onto hot grill and cook until fish are golden brown on bottom, about 5 minutes for whole fish and 3 to 4 minutes for fillets. Flip fish and grill, skin-side down, until opaque and browned, about 5 minutes for whole fish and 2 to 3 minutes for fillets. Transfer fish to platter. Stir basil into pepper relish. Spoon relish over fish and scatter fennel over top.
• Spray 2 large pieces of foil with nonstick spray; place 4 fillets on each piece of foil, skin side up, and poke a few holes in foil using skewer. Slide foil onto hot grill; cook fillets until golden brown on bottom, 3−4 minutes. Flip fillets; cook, skin side down, until opaque and browned, 2−3 minutes. Arrange fish on platter. Stir basil into pepper relish and spoon over fish. Sprinkle with fennel. Remove skin before eating.
• Serving size: 1 fillet and 1⁄3 cup relish and fennel

GRILLED WHOLE BRANZINO

Steps:

• 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.