Grilled Branzini stuffed with mint, parsley and lemon
Branzini is the plural form of branzino, did you know that" After all these years of cooking and I just found that out! I thought they were just different spellings of the same fish. Yup, that’s my ah-ha moment for the day.
Grilled Branzino with Spicy Mint Sauce
Grilling whole fish: if you’ve had limited success grilling fillets that break or stick on the grates, then grilling whole Branzino will be cake. Start with fresh fish, make sure the eyes are clear and the fish smells like the ocean ? not ammoniated ? if the scent of windex wafts up your nostrils move on to the meat counter. Have the fish monger gut and descale it ? or do it yourself. I often just let the fish monger do it, simply because I don’t need fish scales flying around my home kitchen, those things get stuck everywhere.
Pat the fish dry inside and out. Cut a few diagonal slices into each filet if desired. Season the fish inside and out with Kosher salt, a little sumac and smoked paprika and a pinch of cayenne. Stuff the cavity with herbs and sliced citrus. I don’t tie the fish up unless it’s over 1 pound ? it’s just not necessary and it cooks better when heat can circulate inside. I find untying the fish can destroy the crispy skin. I also don’t truss chickens either for the same reason. It will still be juicy because all those little cartilage bones are going to give it some extra flavor.
stuffed grilled branzino
How To: fire up the grill on high heat. After five minutes get out the brush and clean the grates. Lightly oil a kitchen towel and quickly clean and season the grates with the oiled the rag. Let the grates heat up once again for at least a minute. Lightly oil the outside of the branzino ? super light. Too much oil will smoke over the heat and that gives an unpleasant taste, so go easy on the grease. If your grill is well seasoned don’t even bother with extra oil.
Lay the fish...