GrillItalian
Grilled whole branzino
A whole fish, scored, hard grate, lemon in the belly. When the skin releases, it is ready to flip.
Made it?
30 min · 20 min hands-on · pull 145°F · rest 3 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- whole branzino, scaled, gutted2 (2 lb)
- oil2 tbsp
- kosher salt2 tsp
- lemon, sliced1
- thyme or parsley in the bellyherbs
Method
- 1
Score twice a side. Oil, salt, lemon and herbs in the cavity.
- 2
Hot, clean, oiled grate. 5–7 minutes. Flip when it releases. 5 more. 145°F at the spine.
- 3
Rest 3. Serve whole. Snapper and trout use the same clock, trout a little less.
If you don’t have it
- branzino → whole fish. Keep the same pull. Leaner cooks faster and dries sooner.
- whole branzino, scaled, gutted → What you actually have, if it is the same muscle family. If it sticks, it is not ready. Wait 30 seconds.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making grilled onions.
Alongside a tri-tip or skirt. Thick rounds, oil, salt, the cool then hot zone until soft and marked.
25 min
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min