Grilled Branzino, Ginger Kaffir Lime Vinaigrette Recipe

Prepare fish

Rinse the branzino under cold water and pat dry thoroughly with paper towels inside and out. Make three diagonal shallow slashes on each side of the fish to help it cook evenly and to let flavors penetrate.

Season

Rub 1 tablespoon olive oil evenly over both sides and inside each cavity. Season the exterior and interior generously with kosher salt and freshly ground black pepper (about 1 tsp salt divided). Stuff each cavity with 2 thyme sprigs and half a lemon (half a lemon per fish).

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). Oil the grates well to prevent sticking: dip a paper towel in oil and, using tongs, wipe the hot grates.

Oil fish before grilling

Brush the outside of each branzino with the remaining 2 tablespoons olive oil to create a thin oil layer that helps achieve crisp skin and prevents sticking.

Grill

Place fish on the hottest part of the grill. Cook for about 4–6 minutes per side depending on size (for 8–10 oz fish: 4–5 minutes per side). Use a wide spatula to gently flip once when the skin releases easily and has good grill marks. The fish is done when the flesh flakes easily, is opaque, and an instant-read thermometer inserted at the thickest part reads 135–140°F (57–60°C).

Rest

Transfer the fish to a platter and let rest for 3–4 minutes. Squeeze a little of the reserved lemon over the fish before serving.

Prepare aromatics

In a small bowl combine the finely grated ginger, thinly sliced kaffir lime leaves, minced garlic, and thinly sliced red chili if using.

Emulsify

Add the light soy sauce, rice vinegar, fresh lime juice, honey, and sesame oil to the aromatics. Whisk together until the honey dissolves.

Finish vinaigrette

Slowly drizzle in the neutral oil (3 tbs) while whisking vigorously to emulsify. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting honey or lime juice to balance sweetness and acidity. Let the vinaigrette sit for at least 5 minutes to allow flavors to meld; if possible, make 15–30 minutes ahead for more pronounced kaffir-lime aroma.

Plate

Transfer the rested grilled branzino to a serving platter. Spoon 2–3 tablespoons of the ginger-kaffir lime vinaigrette over each fish, taking care to get some of the kaffir slices and grated ginger on top.

Garnish

Scatter thinly sliced scallions and cilantro leaves over the fish. Serve with lime wedges on the side for additional brightening.

If serving family-style, pass remaining vinaigrette at the table so guests can add more. Leftover vinaigrette keeps in the refrigerator for up to 3 days; bring to room temperature and whisk before using.