Grilled Branzino Recipe
Grape tomatos, asparagus, zucchini, and chimichuri.
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Ingredients
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Branzino
Vegetables
Chimichurri
Method
Branzino
- 1
Prep fish
Rinse each branzino under cold water and pat very dry inside and out with paper towels. Score the skin with 2 shallow diagonal slashes on each side, about 1/2" deep; this helps heat penetration and prevents curling.
- 2
Season and stuff
Season the cavity and both sides of each fish with salt and pepper. In a small bowl combine minced garlic and chopped parsley (from Branzino section). Stuff roughly 1/4 cup of the parsley-garlic mixture into each cavity. Drizzle about 1/2 tablespoon olive oil over each fish and rub to coat. Slice the lemon into thin rounds and place 2–3 slices inside each cavity.
- 3
- 4
Grill fish
Place branzino directly on the hot oiled grates. Grill for 4–6 minutes per side (depending on thickness), using a thin spatula to carefully flip once when the skin releases easily and has good grill marks. Total cook time ~8–12 minutes. Fish is done when flesh is opaque and flakes easily at the thickest part and internal temperature reaches 135–140°F (57–60°C).
- 5
Vegetables
- 6
Prep vegetables
Trim woody ends from asparagus. Halve grape tomatoes. Slice zucchini into 1/4" thick rounds or lengthwise slices.
- 7
Season vegetables
Toss asparagus, zucchini and halved tomatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper until evenly coated.
- 8
Grill vegetables
When grill is preheated and before adding fish, arrange asparagus perpendicular to the grates or use a grill basket. Lay zucchini slices and asparagus on the grill. Grill asparagus and zucchini 3–5 minutes per side until tender with char marks. Tomatoes are delicate—grill them cut-side down for 1–2 minutes just to warm and char slightly, or finish tomatoes in a skillet with a splash of olive oil for 2–3 minutes.
- 9
Chimichurri
- 10
Make chimichurri
In a food processor or fine chopping board, combine parsley, cilantro (if using), oregano, garlic cloves, red wine vinegar, lemon juice, red pepper flakes, salt and pepper. Pulse or finely chop until herbs are finely minced but not a paste. Transfer to a bowl and whisk in 6 tablespoons extra-virgin olive oil until emulsified. Taste and adjust acidity, salt, or heat. Let sit at room temperature for at least 10 minutes to meld flavors (can be made several hours ahead and refrigerated; bring to room temperature before serving).