Grilled Whole Branzino (European Sea Bass)

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

Serves:  1-2


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.

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 s
tuff the fish cavity of each fish with lemon slices and fresh herbs if you like.

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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