Grilled Whole Branzino
Serves 2
This is a favorite recipe of the Trefethen’s! Lorenzo says,”In our family, Dad is the grill master. Some of our favorite conversations with him happen gathered around the grill. We like to cook a whole branzino paired with our Chardonnay. So gather around your Dad, cherish his stories, and toast him with your family favorites!”
Sauce Ingredients
- 1 lemon, zested & juiced
- 1/4 cup Trefethen olive oil
- 2 cloves garlic, minced
- 2 tsp capers, chopped
- 2 Tbsp fresh Italian parsley, chopped
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh tarragon, chopped
Fish Ingredients
- One 2-2 ½ lb branzino or whole brook trout, fins trimmed, gutted & scaled
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, crushed
- 1 lemon, sliced
- Kosher salt & freshly-ground black
- pepper to taste
- 1/2 cup Trefethen olive oil
Procedure
- 1Preheat the grill for cooking over high heat, about 450-500F.
- 2For the sauce, whisk together the lemon juice and Trefethen olive oil in a medium bowl. Add garlic, capers, herb, lemon zest, and salt and pepper to taste. Set aside.
- 3Allow fish to come to room temperature for 30 minutes. Wrap fish briefly in paper towels to dry out skin and keep it from sticking to the grill.
- 4Stuff the 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 Trefethen olive oil, then sprinkle with salt and pepper. Brush 2 wire cooling racks with oil and sandwich the fish between them, securing the racks together with wire (you can also use a fish basket).
- 5Place fish on the hottest part of the grill. Cook until the eye turns white and skin is charred, about 6-8 minutes per side. Remove from grill and let rest for 5 minutes.
- 6Place fish on your favorite platter and dress with sauce. Enjoy!
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