4.5 from 22 votes
Branzino Recipe
The best Branzino recipe uses fresh Branziso fish filet and Japanese seasonings, pan grilled and smoked. It's fine dining and Michelin-star restaurant quality!
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
2
servings
Calories:
307 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 1 lb. (500g) branzino fish whole
- 1 tablespoon neutral cooking oil generic cooking oil
Marinade:
- 1 tablespoon oyster sauce
- 1 tablespoon sake Japanese cooking
- 1 tablespoon mirin sweet cooking wine, Japanese
Instructions
How to Clean Branzino
- Rinse the fish with cold running water and pat dry with paper towels. Lay the fish on a cutting board. Using a Chef's knife, scrape off the scales using an upward motion. Ensure both sides of the branzino are properly scaled and cleaned off, paying attention to the sides of the fish as well.
Cup of Yum
How to Cut Whole Branzino to Branzino Filet
- Position the Chef's knife horizontally. Start at the tail and slice into the flesh, making sure to get as close to the bone as possible to extract the most fillet from the fish. Slice in an upward motion, cutting the fillet off the body. Repeat the same process on the other side of the fish, leaving out the stomach and head sections. Ensure that you slice off as much flesh as possible.
- Cut the branzino fillet into smaller, bite-sized pieces.
- In a container, mix together all the ingredients for the marinade. Stir to combine well. Add the branzino fillet into the marinade, ensuring both sides are evenly coated. Cover the container and let it marinate in the fridge for 2 hours, or preferably overnight.
How to Grill Branzino
- You can grill the fish fillet using an outdoor grill or a pan grill. Heat a skillet on medium heat with 1 tablespoon of cooking oil. Place the fish fillet in the skillet, skin side down. Pan-grill the fish until the skin turns crispy, about 1 minute. Gently flip the fillet and cook the other side until the fish is cooked through and slightly browned and charred.
- Transfer the fish gently and let it cool on the plate. To smoke the fish, heat up a stovetop smoker with 1 tablespoon of wood chips. Place the fish on a sheet of aluminum foil and cover with the lid.
- Turn on medium-low heat and smoke for 5 minutes. Remove the smoker from the heat and let the fish smoke for an additional 5 minutes.
- Transfer the Branzino fish to a plate and serve immediately with microgreens and Japanese salmon roe (ikura).
Notes
- This recipe is inspired by my dinner at n/naka, a two-star Michelin Japanese restaurant in Los Angeles.
- If you can't find Branzino, you can use red snapper for this recipe.
- I used Lee Kum Kee brand oyster sauce to marinate the fish.
Nutrition Information
Serving
1g
Calories
307kcal
(15%)
Carbohydrates
5g
(2%)
Protein
46g
(92%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.03g
(2%)
Cholesterol
113mg
(38%)
Sodium
429mg
(18%)
Potassium
692mg
(15%)
Fiber
0.03g
(0%)
Sugar
2g
(4%)
Vitamin C
0.01mg
(0%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 307
% Daily Value*
| Serving | 1g | |
| Calories | 307kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 46g | 92% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 113mg | 38% |
| Sodium | 429mg | 18% |
| Potassium | 692mg | 15% |
| Fiber | 0.03g | 0% |
| Sugar | 2g | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.