Grilled Branzino Fish Recipe

Prepare fish

Rinse each branzino under cold water, pat dry thoroughly with paper towels. Make three diagonal 1/4-inch deep cuts on each side of the fish to allow marinade penetration. Season the cavity and both sides lightly with coarse sea salt and freshly ground black pepper (use the amounts listed). Set fish on a tray.

Make the marinade

In a medium bowl combine fresh lime juice, vegetable oil, minced garlic, grated ginger, finely chopped scotch bonnet (use gloves to avoid skin/eye irritation), roasted red bell pepper, ground crayfish (if using), paprika, dried thyme, crushed bouillon powder, and chopped parsley. Whisk until emulsified and well combined. Taste and adjust heat or salt as needed; the marinade should be bright, tangy and slightly spicy.

Marinate fish

Spoon and brush the marinade over and inside the cavity of each branzino, making sure some gets into the slashes. Reserve about 2 tablespoons of marinade for basting. Cover and refrigerate for 30 minutes to 2 hours. For best flavor, marinate 1 hour; avoid exceeding 3 hours or the acid will start to 'cook' the fish.

Preheat grill

Preheat your grill to medium-high (about 400°F / 200°C). Clean and oil the grates well to prevent sticking. If using a charcoal grill, ensure even, glowing coals. If using a grill pan, heat it over medium-high heat and brush with oil.

Grill fish

Brush the exterior of each fish with olive oil. Place the branzino directly on the hot grill grates. Grill for 5 to 7 minutes on the first side without moving (until grill marks form and the skin releases easily). Baste with reserved marinade once while grilling. Carefully flip the fish using two spatulas or tongs and grill the other side for another 4 to 6 minutes, or until the flesh flakes easily near the backbone and internal temperature at the thickest part reaches 130–135°F (54–57°C) for moist, medium doneness. Total cook time will be about 10–14 minutes depending on size (for 10–12 oz fish).

Finish and rest

Transfer the grilled branzino to a platter, squeeze fresh lemon or lime over the top, and sprinkle chopped fresh parsley. Let rest 3–5 minutes before serving to let juices redistribute.

Make the sauce

While the fish is marinating or grilling, combine chopped ripe tomatoes, finely chopped red onion, minced scotch bonnet (use less if you want milder), olive oil, fresh lime juice, salt, black pepper, and a pinch of sugar if needed. Stir and let sit for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning.

Serve

Serve the spicy tomato dipping sauce alongside the grilled branzino. Spoon a few tablespoons over the fish or pass on the side. The bright, acidic sauce pairs well with the smoky, spicy Naija marinade.