Grilled Whole Branzino (European Sea Bass)
Grilled whole branzino is simplicity at its finest – this easy recipe delivers wonderful grilled flavor to this mild white fish.
Fresh Branzino, cleaned ------ 1 whole
Sea salt ------ 1/2 tsp
Freshly ground black pepper ------ 1/3 tsp
Lemon slices ------ 1-2 slices
Oil ------ 1 tsp
1. PREP YOUR CHARCOAL GRILL
Light your preferred charcoal in a chimney starter, once coals are all slightly ashy white, pour evenly inside your Bestargot Pixel-grill. Set wire or mesh grilling grate grate in place and heat grill until hot, about 3 minutes. Temperature should be medium - where you can hold your hand 5 inches above the grill grate for no longer than 4 seconds.
2. PREP THE FISH
Rinse each branzino and pat dry with paper towels inside and out. Using sharp knife, make 3 to 4 shallow slashes, about 2 inches apart, on both sides of branzino. Season the inside and out with kosher salt and pepper, then stuff the fish cavity of each fish with lemon slices and fresh herbs if you like.
3. GRILLING TIME
Clean the grill grates with a wire brush and wipe down with oil (paper towel & tongs work best). Place the fish on the grill and cook until the skin starts to crisp, about 5 to 7 minutes. Do not move the fish or the skin will stick to the grill. To flip, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over. Cook the fish on the other side until the skin is crisp, 5 to 7 more minutes. Once the eye are both eyes of the fish are white the fish is done. Transfer to a platter. Serve with lemon wedges and a sprinkling of salt.
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