Crispy Whole Mediterranean Branzino
SERVES: 2
PREP TIME: 5 minutes
TOTAL TIME: 15 minutes
COURSE: Entrée
"Thirty years ago you found this wild Mediterranean fish only in southern European countries. In Italy it’s called branzino, in France it’s known as loup de mer, in Greece lavraki, and in Portugal robalo. Today it’s probably the second most popular upscale farmed fish in the world, after salmon."
- Joe Gurrera
Citarella's Owner & Original Fishmonger, author of JOE KNOWS FISH
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for brushing the grates and for serving
- 2 (1-pound) whole branzino cleaned
Sea salt to taste - 2-4 sprigs fresh rosemary
Instructions
- Preheat your stovetop grill pan or outdoor grill over the highest heat. Brush or spray the grates with oil.
- Rinse the fish and pat them dry with paper towel, both inside and out. Put them in a large bowl and drizzle with the olive oil. Using your hands, rub the oil evenly all over both sides of the fish and inside the bellies. Season with salt and place the rosemary inside the bellies.
- Place the fish on the preheated grill and cook for 5 minutes.
- Then, using tongs, carefully pick the fish up by the head, flip it over, and grill for another 5 minutes. Whatever you do, don’t move it. Don’t touch it. Just wait the entire 5 minutes, then drizzle with olive oil to finish and serve immediately.
SHOP THIS RECIPE
VIDEO RECIPE: HOW TO GRILL A WHOLE FISH
Joe Gurrera, Citarella owner and original fishmonger, makes one of his favorite dishes, a whole grilled fish. Follow along as he shares his decades of experience and insight. His simple steps to grilling a one pound fish include giving your Branzino an olive oil bath, seasoning it simply with salt and pepper and using a timer (not a thermometer). Joe believes in keeping the preparation simple so the flavor of the fish shines through.
