GRILLED WHOLE BRANZINO
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper.
- For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F).
- Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill.
- Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don't have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.)
- Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes.
- Place fish on a platter and dress with the Salmoriglio sauce.
SMOKED WHOLE BRANZINO
Whole fish with crispy skin and and a smoky flavor.
Provided by Girl on the smoker
Categories Seafood Recipes
Time 5h
Yield 2
Number Of Ingredients 8
Steps:
- Combine green onions, parsley, garlic, and lemon zest in a food processor; pulse until blended. Pour 1/2 cup olive oil in slowly, with the processor running, until smooth. Add Thai chili peppers to marinade.
- Place fish in a glass dish and thoroughly coat with marinade. Cover with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
- Preheat a smoker to 400 degrees F (200 degrees C).
- Remove fish from the marinade and shake off excess. Season with salt and pepper. Discard the remaining marinade.
- Oil the grates of the preheated smoker with an oiled paper towel. Place fish in the smoker with the heads facing the fire box. Probe them in the thickest part with a digital probe. Cook until fish reaches an internal temperature of 130 degrees F (54 degrees C), about 30 minutes.
Nutrition Facts : Calories 787.8 calories, Carbohydrate 28.8 g, Cholesterol 102.4 mg, Fat 65.8 g, Fiber 11.2 g, Protein 36.7 g, SaturatedFat 8.8 g, Sodium 106.2 mg, Sugar 2.3 g
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- How to Clean Branzino? Rinse the fish with cold running water. Pat dry with paper towels. Lay the fish on a cutting board. Using a pair of Chef's knife, scrape off the scales using an upward motion Make sure both sides of the Branzino fish is properly scaled and cleaned off. Do not miss the sides of the fish. How to Cut Whole Branzino to Branzino Filet? Position the Chef's knife horizontal. Start at the tail and slice into the flesh. Make sure you get as close to the bone as possible, to get the most filet out of the whole fish. Slice in an upward motion and cut off the filet off the body. Repeat the same on the other side of the fish. Leave out the stomach and head section. Make sure you slice off as much flesh as possible.
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