Grilling days are almost over, so take advantage of building that fire and try this simple and oh-so-good branzino recipe!
This isn’t the first time I was skeptical about putting controversial food on the blog. Maybe the wrong choice of words, but apparently in the “food blogging” world, readers eat with their eyes first, like all I suppose. And looks play a huge part if someone is going to try out your recipe.
This grilled branzino recipe is probably one of the best meals we have ever made. It was a huge labor of love, taking hours to prepare, so the photos were taken at night without the obliged “daylight” that food photographers swear by. Don’t get me wrong, I love taking pictures of food, but I am a cook first. I want you to read the post and fall in love with the recipe, because, honestly everything I put on here is something I absolutely loved and most likely devoured.
Now, with that being said…..how do you feel about food with a face? I am a full-fledged whole fish griller all throughout the summer and totally taking full advantage of our charcoal grill. The beautiful thing about whole branzino is that there is little prep. Have the fishmonger scale and de-gut the fish (ya…is there a more appropriate way to say that?) and once you’re ready, stuff the fish with lemon slices, fresh herbs, s&p and olive oil.
A tip I do have (as we learned the hard way), grease your grill VERY very well so that when you’re ready to flip your fish, the skin won’t stick.
Happy summer grilling! Tell me what your favorite fish is to grill!?Print
- Author: Samantha Ferraro
- Yield: 2 servings 1x
- Category: Seafood
- 2 whole branzino (also called sea bass, about 1 lb. each)
- 2 lemon (thinly sliced)
- Few sprigs of fresh herbs (parsley, cilantro, thyme and/or basil)
- Salt and pepper (to taste)
- Olive oil for drizzling
- Herb Olive Oil
- 1/4 cup olive oil
- 1/2 lemon (zested and juiced)
- Few leaves of fresh herbs (basil, parsley, cilantro)
- Salt and pepper
- Ask your fish monger to clean the branzino well, to de-scale it and de-gut.
- Into the cavity of the fish, season well with salt and pepper and stuff with lemon slices and herbs and a bit of olive oi.
- Season the outsides of the fish with salt, pepper and drizzle with olive oil as well..
- Heat your grill to medium-high heat and cook fish on each side for about 5-7 minutes until the skin is charred and fish looks opaque.
- Once done, reserve to a platter and serve with more lemon and herb olive oil.
- To make herb olive oil, chop fresh herbs finely and mix with olive oil. Add lemon zest and juice and season with salt and pepper.
- Drizzle citrus oil over fish when ready to serve.
Samantha Ferraro is the food blogger and photographer for The Little Ferraro Kitchen. Samantha comes from a diverse background and is originally from Brooklyn NY, until she turned to the island life and moved to Hawaii. Now Samantha blogs about world cuisine recipes made easy in Southern California with her Italian husband and their dog Hula. When she’s not blogging or making a mess in the kitchen, you can find her traveling the world for recipe inspiration.
What’s a recipe for citrus sauce for sea bass ?
I plan to make this recipe this upcoming weekend for a birthday party with friends. It looks great – but I’m trying to understand how this is a “labor of love”? It seems pretty straight forward. (I’m not trying to critique. i just want to understand any quirks or unexpected things that might arise.)