How to Grill and Eat a Whole Fish (Branzino)

How to Grill and Eat a Whole Fish (Branzino)

The same technique works with any whole fish (red snapper, sea bream, scup, black bass, striped bass, etc). Fish that are less than 2.5 Lb are easiest to grill.

1 whole branzino (1-1.5 Lb), scaled, gutted, gills removed, fins trimmed
Herb Mustard Grilling Glaze (see below) or Standard Grilling Glaze youtu.be/pjxoKWI5zPI
Salt and pepper

Preheat the grill to high following the procedure in the video. Dry the fish thoroughly inside and out with paper towels. Right before grilling, season inside and out with salt and pepper, coat with a thin layer of glaze and wrap the tail in foil.

Oil the grill grate 8 times with a paper towel (only the part where you’ll be placing the fish). Place the fish on the grill and cook for 4 minutes per side or until brown and crispy. Check for doneness in the thickest part. It’s done when you can get to the bone, but the meat near the bone is still a bit raw. If the fish is brown, but not done, turn down the heat and continue on low heat. Rest for 7-10 min and serve.

Herb Mustard Grilling Glaze
1 garlic clove, grated on a microplane zester
1 Tbsp chopped herbs, such as thyme, oregano, rosemary, savory
10g (2 tsp) Dijon Mustard
15g (1 Tbsp) olive oil

Whisk garlic, herbs, and mustard together with a fork. Slowly drizzle in the oil while whisking until smooth.

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