Restaurants›TAO Uptown›Grilled Branzino (gf) Recipe

Grilled Branzino (gf) Recipe

Inspired by TAO Uptown
Time35m
Serves2

Make Grilled Branzino (gf) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Whole fish and seasoning

Finish and garnish

Method

Whole fish and seasoning

1

Prepare and dry fish

Rinse the branzino under cold water and pat thoroughly dry inside and out with paper towels. Dry skin is essential for good sear and to prevent sticking.

2

Score and season fish

Using a sharp knife make 2–3 shallow diagonal cuts on each side of each fish (about 1/4-inch deep). Season both inside cavity and outside with kosher salt and freshly ground black pepper, distributing evenly including inside the slits.

3

Stuff cavity

Brush the outside of each fish with 1/2 tablespoon olive oil. Insert 2 thin lemon slices, 2 garlic slices, and 1–2 herb sprigs into the cavity of each fish. Tuck remaining lemon and garlic slices into the slits in the flesh.

4

Oil skin and let rest

Brush the skin lightly with remaining olive oil (about 1 tbs across both fish) and let sit at room temperature for 10–15 minutes while you preheat the grill. This helps the fish come to an even temperature and promotes even cooking.

Grilling

5

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (around 400–450°F / 200–230°C). Clean and oil the grates well to minimize sticking.

6

Grill fish

Place the branzino directly on the hot oiled grates, presentation side down first. Close the lid and cook undisturbed for 4–6 minutes until the skin releases easily and has good char. Flip carefully using a large spatula and tongs, then cook 3–5 minutes more with the lid closed, until the flesh is opaque and flakes easily at the thickest part (internal temp ~ 130–135°F / 54–57°C). Total cook time will be about 8–11 minutes depending on fish size and grill heat.

7

Rest

Transfer the fish to a warm platter and let rest for 3 minutes to allow juices to redistribute.

Finish and garnish

8

Finish

Drizzle each fish with about 1/2 tablespoon fresh lemon juice and 1/2 teaspoon olive oil. Sprinkle with chopped parsley and, if desired, a pinch of sea salt flakes for texture.

9

Serve

Serve whole branzino hot with extra lemon wedges on the side. Provide a fish knife or slip skin away from the bones before serving if you prefer filleted portions.