Grilled Branzino: A Dance of Mediterranean Flavors

Imagine a balmy evening with the gentle roll of sea waves in the background and the air is filled with the enticing aroma of fresh fish grilling over a hot flame.

You may not live seaside but you’ll feel like you’re there with this recipe – Grilled Branzino.

What’s branzino you ask? It’s a Mediterranean seabass that’s about to take your taste buds on a vibrant journey. It’s a recipe so delightful that you’ll want to cook and share it with every one you know.

 

The Star of the Show: Branzino

Branzino, also known as European seabass, is a gem from the deep blue.

This fish has been swimming through the culinary traditions of the Mediterranean for centuries. And this dish embodies  the simplicity and elegance of coastal cuisine.

Branzino’s flesh is white, delicate, and flaky with a mildly sweet flavor that makes it highly versatile in the culinary world.

And, because of it’s mild taste branzino is an excellent pairing with bold seasonings and sauces.

The benefit of grilling a whole branzino (or any whole fish) is that the juices and fats released from the head, skin, and bones into the flesh of the fish ensures a tasty and succulent fish.

You’ll need to navigate the branzino’s delicate bone structure when consuming the fish whole, but this does not detract from the overall pleasure of this meal.

And it’s simple to prepare.

 

Prepping and Grilling Your Branzino

Start by salting the cavity of your Branzino after you’ve rinsed it and patted it dry.

Oil the fish well to protect the skin as it grills.

Then stuff it with lemon slices, parsley, and smashed garlic cloves to permeate the flesh of the fish with flavor.

Grill your fish for seven minutes per side between 500-550˚F. This temperature  ensures a crispy skin and some attractive grill marks.

 

Mediterranean Gremolata for Grilled Branzino

The garnish for this dish is a flavor explosion and perfect companion to branzino’s mild flavor: kalamata olives, capers, lemon zest, chopped parsley, a generous drizzle of olive oil, and a splash of lemon juice.

Blister a handful of grape tomatoes in a skillet for a final dash of color on the plate.

It’s quintessential Mediterranean and an addiction of flavors.

Whole grilled branzino is a visually striking presentation with a rustic and elegant charm that will engage the diners at your table.

Add a Mediterranean soundtrack to your gathering and you will find that with your family and friends and satisfying food, there’s no better place than the home table.

Serve this fish over a Mediterranean Quinoa Salad.

Give this fish marinade a try sometime.

Cowlitz River Salmon Marinade

 

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Grilled branzino is easy, beautiful, and delicious topped with a vibrant Mediterranean gremolata of kalamata olives, capers, and lemon zest.

• Author: Chef Sandra Lewis
• Prep Time: 20
• Cook Time: 14
• Total Time: 34 minutes
• Yield: 1 serving

Ingredients

• 1 whole branzino per person, gutted, scaled with fins removed
• 4 (or more) parsley sprigs
• 3–4 garlic cloves, smashed
• 3–4 lemon slices
• kosher salt
• olive oil

Gremolata (per fish)

• 3 tablespoons kalamata olives, chopped
• 1 teaspoon capers
• zest from 1 lemon
• olive oil

Garnish (per fish)

• 3 grape tomatoes, blistered in a dry cast iron skillet
• 1 tablespoon parsley, chopped
• fresh lemon juice
• olive oil

Cook Mode Prevent your screen from going dark Instructions

Grilled Branzino

Rinse the branzino under cold water and pat dry with paper towels. Drizzle the branzino with olive oil and use your hands to distribute it evenly over the skin of the fish. Season the inside of the fish’s cavity with kosher salt. Stuff the cavity with the parsley, smashed garlic, and lemon slices. Place the branzino on a grill preheated to 500˚F-550˚F. Grill for about 7 minutes on each side.

Gremolata

Mix together the chopped olives, capers, and lemon zest. Drizzle in some olive oil to give the mixture some moisture.

Assembly

Remove the branzino from the grill to a plate. Pour the gremolata over the top of the fish. Scatter the blistered tomatoes around the fish. Top with the chopped parsley, an additional drizzle of of olive oil, and a squeeze of fresh lemon juice. Notes

• Other whole fish options instead of branzino: trout, ruby red trout, snapper, and salmon.

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