Servings: 2 servings
Ingredients
For the Branzino
- 1 large Branzino preferably 1 1/4 - 1 1/2 lb
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- Salt
- Freshly Ground Black Pepper
- 1/2 lemon thinly sliced
- 1 clove garlic thinly sliced
- 3 sprigs fresh thyme
- 3 sprigs fresh oregano
For Grilled Vegetables
- 1 small eggplant sliced into thick rounds
- 1 small zucchini sliced into thick slabs lengthwise
- 1/4 red onion cut into chunks big enough to grill
- 10 cherry tomatoes or grape tomatoes
- 3 tbsp olive oil
- freshly ground pepper
- salt to taste
Compound Butter
- 2 tbsp softened salted butter
- 1 tsp lemon zest
- 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- salt and pepper to taste
- crushed red pepper to taste optional
Instructions
- Have your fish monger gut, gill, and scale the branzino. Pat the fish dry with paper towels inside and out (this step is crucial for getting a good sear and preventing sticking). Use a sharp knife to lightly score the skin of the branzino 2–3 times on each side. This helps the heat penetrate evenly and prevents the fish from curling as it grills. Place fish on platter or dish.
- In a small bowl mix together, until well blended the mustard, olive oil, and salt and pepper. Spoon the mustard-olive oil blend over the fish and using your hands, rub all over inside and out. Stuff the cavity with lemon slices, garlic slices, and sprigs of thyme and oregano. Sprinkle some crushed red pepper flakes inside, if desired. Set prepped fish aside.
Compound Butter
- Simply add all the ingredients into a bowl and using a fork, mash until completely blended. Set aside.
Vegetables
- Put your vegetables in a large baggie and add olive oil and salt and pepper. Toss around so all veggies get oiled.
Grilling
- Preheat your grill to medium-high heat (about 400°F–450°F). Make sure the grates are very clean and well-oiled to prevent sticking. You can oil the grates by dipping a paper towel in neutral oil (like canola or grapeseed) and rubbing it over the hot grates with tongs.
- Depending on how cooked you like your vegetables grilled, you may want to start before the fish.
- Place the stuffed branzino directly onto the hot grill grates. Grill for about 4-5 minutes per side. Avoid moving the fish too early, it will naturally release from the grill when the skin is properly seared. Flip carefully using a wide spatula or fish turner.
- You'll know the fish is done when the flesh is opaque and flakes easily with a fork (internal temperature should reach 140°F- 145°F).
- Transfer the grilled branzino to a serving platter. Cut vegetables into bite sized pieces, place in a bowl, add the compound butter and mix. You can lightly heat the butter to make blending easier. If you have a little butter left over, you can add to top of the branzino.
Notes
The key to the fish not sticking to the grill is for it to be super clean, properly oiled, and some patience to let the heat do it's thing! It will let go of the skin when it's ready.
Tried this recipe?Let us know how it was!