Recipes

Whole Grilled Branzino with Preserved Lemon Vinaigrette and Couscous Tabouli

This recipe was adapted by one of my favorite American chefs and food writers, Alison Roman. Stuffing the cavity of a whole fish with citrus and herbs enhances the flavor and aroma of the fish during cooking, making it more tender and juicy. Making the vinaigrette a few hours, even a few days, in advance really allows the flavors to meld, making it even more delicious.

By Stephanie Banyas, Culinary Experience Manager

Ingredients

Directions

4 (1 to 1.5-pound each) fresh whole branzino, scaled and gutted*
2 teaspoons Diamond Crystal kosher salt
1 teaspoon freshly ground black pepper
2 lemons, thinly sliced
8 sprigs fresh cilantro
8 sprigs fresh dill
2-3 tablespoons olive oil or neutral oil (such as avocado oil)
Preserved Lemon Dressing

Prepare the grill for direct grilling over a hot fire (550° to 600°F). A charcoal fire is recommended but gas produces amazing results too.
Rinse the fish thoroughly with cold water inside and out. Pat the fish dry with paper towels, including the cavity. Season the cavity with salt and pepper and divide the lemon slices and herbs among the four fish. Tie each fish with a few pieces of butcher's twine to keep the lemon and herbs inside.
Make 2 to 3 slashes into the skin, down to the backbone on each side of the fish. Brush or spray the outside of the fish liberally with oil and season with salt and pepper.
Place the fish on the grill in the direct grilling zone with the backbone of each fish oriented toward the rear of the grill. Close the lid and let them cook, untouched, for 7 minutes. Check to see if the fish is ready to be flipped. Each fish should release from the grill easily, and the skin on the undersides should be charred, puffed, and crispy. If they do not release easily, close the lid and give them another 1 to 2 minutes. After flipping them over, close the lid and continue cooking for 6 to 7 minutes longer.
Once the second sides are charred and crispy, and the fish are cooked through, remove them from the grill onto a clean sheet pan. Loosely tent with foil and let them rest for 5 minutes before serving.TIP: If you want to filet the fish for your guests, you can use a pair of large spoons or a large spoon and a fork. First, remove the head and tail. Both should break off easily. Then, remove the lemon and herbs from the cavity and discard.
Run the spoon along the fish's backbone (from the outside) to remove the small bones along the top of the spine. Wedge your spoon into the middle of the fish to open it up so you can remove the spine. Lift the spine from the flesh. If desired, remove the meat from the skin and transfer to a plate.
I also suggest running your finger across the flesh to make sure you get all the bones. Don’t worry if you missed a few, just warn your guests that there may be a pin bone or two.
Serve the fish with Preserved Lemon Vinaigrette and a side of Couscous Tabouli.