Mediterranean Grilled Branzino Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
8 servings
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Calories
572 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Grilled Branzino Recipe
Description
This recipe prepares whole cleaned and gutted branzino by cutting slits in the flesh and marinating with an olive oil mixture of sliced shallots, minced garlic, chopped parsley and dill, Aleppo pepper for subtle heat, kosher salt, and fresh lemon juice. Lemon slices are placed inside the cavity. The fish is grilled over high heat for about 8 minutes per side, allowing the skin to crisp and flesh to cook fully.
The accompanying tomato herb relish is made from finely chopped tomatoes, deseeded jalapeño, fresh cilantro and parsley, diced red onion, lemon juice, olive oil, salt, black pepper, and sumac for tang. This relish adds freshness and brightness that complements the rich grilled fish.
Serve the grilled branzino alongside grilled vegetables, Greek lemon rice, or Mediterranean salads to complete the meal. Leftovers store well refrigerated for up to two days. Variations may include using other fish like flounder or red snapper, keeping in mind cooking times might differ.
Ingredients
- 4 branzino cleaned and gutted
- 4 tbsp olive oil
- 3 shallot sliced
- 8 cloved garlic minced
- 1 1/2 cup parsley chopped, fresh
- 1 cup dill chopped, fresh
- 1/2 tsp kosher salt
- 1 tsp Aleppo pepper optional
- 3 lemon juice two of them and slice the other one into thin half moons, plural
Tomato herb relish
- 2 tomato chopped finely, large
- 1 jalapeño deseeded and chopped finely
- 1 cup cilantro chopped, fresh
- 3/4 cup parsley chopped
- 1/2 red onion diced finely
- 1 lemon juice of
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp sumac
Instructions
- Cut 3 slits on the branzino using a sharp knife, you don't need to cut all the way through.
- In a medium sized bowl mix the olive oil with shallots, mince garlic, parsley, dill, Aleppo pepper, salt and lemon juice. Spoon half this mixture inside the branzinos. Place the lemon slices in the cavity of the branzinos and seal it using a couple of toothpicks. Place the branzinos on a baking sheet and spoon the rest of the lemon herb mixture on top.
- While the fish is being marinated, prepare the grill to high. You can use charcoal or gas grill. Rub half of a potato on the grates to avoid the fish sticking.
- Place the branzinos on the grates and grill for about 8 minutes on each side. Flip only once. It's okay if the skin sticks to the grates. Grill the branzino until the skin is brown and crispy and the fish is cooked completely.
- Make the tomato herb relish. In a medium sized bowl mix the tomatoes with the jalapeno, cilantro, parsley, red onion, lemon juice, olive oil, salt, pepper and sumac.
- Place the grilled branzino on the platter and top with the tomato herb relish. Serve immediately.
Notes
- Grilled branzino pairs well with grilled asparagus, Greek lemon rice, or Mediterranean salads.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Substitute other fish like flounder or red snapper, adjusting cooking time accordingly.
- Rubbing the grill grates with a halved potato helps prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 11g | 4% |
| Protein | 82g | 164% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 360mg | 120% |
| Sodium | 624mg | 26% |
| Potassium | 1502mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2777IU | 56% |
| Vitamin C | 64mg | 71% |
| Calcium | 130mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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