Recipe courtesy of Geoffrey Zakarian
Save Recipe Print
Grilled Branzino with Basil, Lime and Ginger
Total:
55 min
Prep:
35 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
55 min
Prep:
35 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For the marinade:
For the fish:

Directions

Make the marinade. Preheat a grill to medium high. Meanwhile, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a bowl.

Stuff the fish. Thinly slice 1 lime. Stuff the slices into the cavity of each fish along with the basil leaves and ginger slices. Set aside half of the marinade for serving, then brush the rest on the fish. Season inside and out with kosher salt and pepper.

Grill the fish. Preheat a grill to medium high and brush the grates with vegetable oil. Transfer the fish to the grill and cook until the skin starts to crisp, 5 to 7 minutes. Do not move the fish or the skin will stick to the grill. To flip the fish, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over. Cook the fish on the other side until the skin is crisp, 5 to 7 more minutes. Check the eyes: When they're both white, the fish is done. Transfer to a platter. Cut the remaining 4 limes in half; grill cut side down until caramelized, 3 to 4 minutes. Transfer to the platter.

Fillet the fish. Using a fork and starting at the tail end, peel back the skin from one side of the fish; discard. Run a knife along the back of the fish to separate the top and bottom fillets. Use the knife to remove any additional skin along the back. Using a spoon, gently loosen and lift the top fillet away from the bottom fillet. Lift the head and use the spoon to carefully separate the spine from the bottom fillet. Discard the tail, head and stuffing. Remove and discard the skin from the bottom fillet. Repeat with the second fish.

Serve. Drizzle the fillets with the reserved marinade; finish with some olive oil and a sprinkle of flaky sea salt. Serve with the grilled limes and more basil.

Photograph by Penny De Los Santos

Cook's Note

Branzino is a sustainable fish with mild white flesh. If you can't find it, use small trout. When buying fish, look for taut skin, clear eyes and bright red gills-those are all signs of freshness.

Categories:
More from:

Weekend Cooking

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

"Santa Maria Style BBQ" Oakwood Grilled Tri-tip

Recipe courtesy of Frank Ostini

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Chicken Souvlaki with Grilled Pita

Recipe courtesy of Sandra Lee

Grilled Sea Bass Fillets: Branzino ai Ferri

Recipe courtesy of Ruth Rogers|Rose Gray

Branzino al Cartoccio

Recipe courtesy of Debi Mazar|Gabriele Corcos

Branzino Alla Max

Recipe courtesy of David Rocco

Branzino with Puttanesca

Recipe courtesy of Giada De Laurentiis

Tangerine and Herb Branzino

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.