- David Skarin
Grilled Whole Branzino
Updated: Jan 21, 2021
I walked into one of my favorite specialty food stores in Phoenix, Chula Seafood. They are a fantastic local fishmonger and I was scoping out their fresh catches when I saw a whole branzino. Having no clue what to do with it, I thought to myself, screw it…let’s go!
Although I have always wanted to try cooking a whole fish, I never attempted it until now. For the record, it’s nothing to be scared of, especially if you have a good fishmonger who cleans it out the fish. I figured I’d keep it simple for the first attempt and do a basic white fish preparation.
Cut: Whole branzino
Weight: 1.25 pounds
Grill: Dyna-Glo Grill
Heat Source: Gas
Estimated Cook Time: 13-15 Minutes
Actual Cook Time: 14 Minutes
Estimated Cooking Temperature: 500 degrees
Actual Cooking Temperature: 500 degrees
Location of Purchase: Chula Seafood - www.chulaseasfood.com – local fish market
Cook Date: August 3, 2020
1 whole branzino (I suggest more than 1 but that’s all I had. I’d figure 1 per adult)
2 thyme sprigs
1 bay leaf
Salt and pepper
Step 1: Preheat your grill to high heat. I had mine at 500 degrees.
Step 2: Season the cavity of the fish with salt and pepper. Stuff each cavity with the thyme, bay leaf, and a couple lemon slices (save the remainder of the lemon for serving).
Optional: You can also use rosemary and garlic inside the cavity if desired
Step 3: Rub some olive oil on the outside of the branzino and season with salt and pepper.
Step 4: Place your branzino in a grill basket and grill over high heat for roughly 7 minutes a side.
Step 5: Serve immediately with remained of lemon and chopped parsley as garnish.
Step 6: Dig in!
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)
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