Seafood Recipes: Easy Grilled Branzino Is My Go-To Fish Recipe for Summer (or Anytime) by Gigi Gaggero
Branzino is a fairly typical silver-skinned fish found in European sea and saltwater lakes. The fish goes by many names, including European sea bass, spigola, loup de mer, róbalo and lubina. It ranges in size from 1 1/2 to 3 pounds, has a firm, white, delicate-flavored flesh and few small bones. It's a prized fish in Italian, Spanish and Greek cuisines and is often prepared grilled, roasted, poached, steamed or braised. This fish is so easy to work with and easy to serve. Cooked whole, the firm flesh just falls right off bone and requires only a short period of grill time.
- 4 branzino, cleaned and gutted
- 4 lemons, sliced
- 1 bunch fresh thyme
- 1/2 bunch fresh flat Italian parsley
- 4 garlic cloves, smashed
- salt and freshly ground pepper
- olive oil
Here’s how to make it:
- Light or preheat your outdoor grill.
- Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprigs, parsley, a smashed garlic clove and lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.
- Oil the grill and place the branzino on indirect high heat, turning once, until skin is browned and crisp and just cooked to 145 degrees F.