Grilled Mediterranean Branzino Recipe

Prepare fish and marinade

Rinse whole branzino under cold water and pat dry thoroughly with paper towels inside and out. Make 2–3 diagonal slashes on each side of the fish about 1/2 inch deep to allow marinade and heat to penetrate.

In a bowl, whisk together 4 tbs olive oil, 2 tbs lemon juice, 4 tbs minced garlic, 1 minced shallot, 8 tbs chopped basil, 1 tsp dried oregano, 2 tsp salt and 1 tsp freshly ground black pepper to make the marinade.

Rub a small amount of the marinade inside the cavity of each fish and into the slashes; reserve about 2 tbs of marinade for basting. Place the fish in a shallow dish, cover, and refrigerate for 20–30 minutes (or up to 1 hour) to absorb flavors.

Cook rice

Rinse 1 cup long-grain white rice under cold water until the water runs mostly clear to remove excess starch. Drain.

In a medium saucepan, combine rinsed rice, 2 cups water, 1/2 tsp salt and 1 tbs butter or olive oil. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork just before serving.

Assemble topping

While the fish marinates, combine 2 cups diced tomatoes, 1 cup sliced roasted red peppers, 1 thinly sliced shallot, 1 tbs minced garlic, 6 tbs chopped basil, 1 tsp red wine vinegar, 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl.

Taste and adjust seasoning. Let the mixture sit at room temperature for at least 10 minutes so flavors meld. If tomatoes are very watery, drain a little of their juices to avoid making the topping too loose.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Clean and oil grates to prevent sticking.

Remove fish from refrigerator and brush both sides lightly with the reserved marinade. If using a grill basket or fish grate, oil it well; otherwise, place fish directly on the grates. Optionally, stuff each cavity with a couple basil leaves and a lemon slice for extra fragrance.

Grill whole branzino 5–6 minutes per side (10–12 minutes total), depending on thickness, until skin is crisp and grill marks form and the flesh near the bone is opaque and flakes easily with a fork. Turn gently using spatulas or tongs; avoid tearing the skin. Internal temperature should read about 135–140°F (57–60°C) for moist, just-cooked fish.

During the last minute of grilling, brush fish lightly with 1 tbs finishing olive oil and remove from grill onto a warm platter.

Spoon a generous portion of the tomato and roasted pepper topping over each fish, garnish with whole basil leaves and lemon wedges. Serve alongside the white rice.