Crispy Whole Branzino on the Grill
Cooking a whole fish can seem incredibly intimidating and also even a turnoff to some people. But the truth is cooking the fish with the head on is how most people in the world prepare their fish. It’s only here in America that we for some reason do not like to see the head on the fish. This is the simplest, most classic, and most delicious way to prepare a fish. Not to mention it’s the perfect recipe as we approach Summer! If you have never done it before give it a try and I promise you’ll be converted!
Ingredients:
2 Whole Branzino/Sea Bass about 1 pound each
2 Lemons sliced
Sprigs of fresh Parsley, Thyme, Oregano, Basil
6 Cloves Garlic
½ cup coarse Sea Salt, add more to taste
½ cup Olive Oil
Pepper optional
*Tip: If you don't like some of the herbs that are included feel free to leave them out and replace them with others!
Instructions:
When purchasing your fish make sure to ask the fishmonger to clean, descale, and degut the Branzino very well.
Cover both fish with ½ cup of Olive Oil massaging the Olive Oil into the skin.
Season the inside as well as the outside of both fish with ½ cup of coarse sea salt.
Fill the cavity with sliced lemons, garlic, and fresh herbs.
Warm up your grill on medium to high heat and cook your fish for about 7 minutes on each side until skin is crispy and fish looks opaque. You should grill it between 10-14 minutes total. I like to put the grill hood down periodically throughout the cooking process because I find it makes the skin crispier.
Remove fish from grill place fish on a big enough plate or platter to accommodate both fish. Garnish plate with leftover sprigs of fresh herbs and sliced lemons for an extra squeeze, if so desired.
* The presentation of this fish is so beautiful that you can simply place it in the center of the table before serving. However, if you would like to debone the fish before serving, hold fish by the tail and use a knife to gently push the meat down towards the head. The meat should easily come away from the bone and split into two parts with the bone sticking to one side. You can then simply pull the entire fishbone out, spine and all.
Enjoy!
