Lemon and Rosemary Grilled Whole Branzino

The thing I initially loved so much about NFT’z was the challenge.

I loooooooovvvvvvvveeeeeee a good challenge.

Sometimes I think the only reason I’m successful is because I love to win so much. I refuse to lose.

All the travel has taken its toll on my writing and cooking motivation. But when I saw these gorgeous whole Branzino (a European sea bass) my deep inner desire for a challenge was ignited.

A whole fish may seem completely intimidating. That’s natural. I was intimidated. That’s probably why it’s taken me almost five years to attempt it.

But in reality, it was a whole lot of hoopla for something that was really simple and stunningly fresh and delicious.

Now I don’t want you to be scared to try this at home. Your fish guy (or in my case gal) will gut the fish for you so it will be as simples as stuffing, grilling and serving. The only difficult part is the filleting of the fish, but if I can handle it you can handle it.

I even found a video to help get you through it.

Now you have no reason not to get after it.

You will need…

Whole branzino (I recommend ½ to a whole fish per person depending on how much they eat)

3 sprigs of rosemary per fish

4 lemon slices per fish

1 tablespoon olive oil per fish plus extra to brush the grill

Lots of salt and pepper to taste

Start by oiling the grates of your grill with olive oil. It is very important that your fish and your grill are well oiled so you don’t lose skin while grilling.

Turn your grill to a medium-high heat.

While your grill is heating, season the cavity of your fish well with salt and pepper. Stuff the fish with lemon wedges and rosemary and close the fish up tight.

Rub down each fish with about 1 tablespoon of olive oil per fish and then season the skin well with salt and pepper.

When your grill is nice and hot, place the fish on a pretty hot part of the grill. 

Cook the fish about twelve minutes a side filliping it gently once with a large spatula.

Once your fish has great grill marks and is cooked through, remove it to a warm platter to filet.

Chop off the head and tail of the fish and gently remove the fin bone and center bone. 

The flesh of the cheekbones is really tasty so you may want to get a bit of that action before tossing the heads.

Serve your filets hot on a platter topped with some of the grilled lemon and rosemary.

Love and Beer Floats

Angela

Lemon and Rosemary Grilled Whole Branzino

Whole branzino (I recommend ½ to a whole fish per person depending on how much they eat)

3 sprigs of rosemary per fish

4 lemon slices per fish

1 tablespoon olive oil per fish plus extra to brush the grill

Lots of salt and pepper to taste

Start by oiling the grates of your grill with olive oil. It is very important that your fish and your grill are well oiled so you don’t lose skin while grilling.

Turn your grill to a medium-high heat.

While your grill is heating, season the cavity of your fish well with salt and pepper. Stuff the fish with lemon wedges and rosemary and close the fish up tight.

Rub down each fish with about 1 tablespoon of olive oil per fish and then season the skin well with salt and pepper.

When your grill is nice and hot, place the fish on a pretty hot part of the grill. Cook the fish about twelve minutes a side filliping it gently once with a large spatula.

 Once your fish has great grill marks and is cooked through, remove it to a warm platter to filet.

Chop off the head and tail of the fish and gently remove the fin bone and center bone. The flesh of the cheekbones is really tasty so you may want to get a bit of that action before tossing the heads.

Serve your filets hot on a platter topped with some of the grilled lemon and rosemary.