Restaurants›Taverna on the Hudson›Grilled Bronzino Recipe

Grilled Bronzino Recipe

Inspired by Taverna on the Hudson
Time35m
Serves2

Bronzino fish with salt, pepper and drizzle with olive oil. Freshly grilled every day.

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Ingredients

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Fish

Aromatics & Garnish

For the Grill

Method

Fish

1

Prepare fish

Rinse each bronzino under cold water and pat thoroughly dry inside and out with paper towels. Dry skin is essential for good charring and to prevent sticking.

2

Season

Season the cavity and both sides of each fish evenly with kosher salt and freshly ground black pepper. Drizzle about 1 tablespoon extra-virgin olive oil over each fish and rub it into the skin and cavity so they are lightly coated. If using, insert 1 sprig of thyme/oregano and a few parsley stems into each cavity.

3

Rest

Let the seasoned fish rest at room temperature for 15 minutes to allow the salt to penetrate and to take the chill off (this ensures even cooking).

For the Grill

4

Preheat and oil grates

Preheat the grill to medium-high (about 450–500°F / 230–260°C). When hot, oil the grates by dipping a folded paper towel in the neutral oil, holding it with tongs, and rubbing it over the grates. This helps prevent sticking.

5

Grill fish

Place the bronzino on the grill directly over the heat, skin side down. Grill without moving for 4–6 minutes until the skin is crisp and has good grill marks. Using a wide spatula, carefully flip each fish and grill on the other side 3–5 minutes more, or until the flesh is opaque and flakes easily (internal temperature about 135–140°F / 57–60°C for moist finish). Total cook time will be approximately 8–11 minutes depending on fish size and grill temperature.

6

Finish and rest

Transfer the grilled bronzino to a platter. Immediately drizzle the remaining extra-virgin olive oil over the fish, squeeze the lemon half evenly over them, and let rest 2–3 minutes to allow juices to settle.

Aromatics & Garnish

7

Sprinkle the chopped flat-leaf parsley over the fish and garnish with the remaining lemon half cut into wedges. Remove and discard the thyme/oregano sprigs from the cavities if used. Serve whole or portion into fillets at the table.