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Bon Appétit

Grilled Branzino With Cilantro-Mint Relish

By Dawn Perry

5.0

(19)

Image may contain Animal Fish Herring Sea Life Sardine and Bird
Photo by Gentl & Hyers

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/4 small white onion, finely chopped
1/2 cup finely chopped fresh cilantro
1/4 cup fresh lime juice
1 teaspoon grated peeled ginger
1 teaspoon sugar
1/2 cup finely chopped fresh mint plus 4 sprigs for stuffing
2 red chiles (such as Fresno or serrano), with seeds, thinly sliced, divided
1/3 cup plus 1 tablespoon vegetable oil
Kosher salt
2 whole branzino or small red snapper, cleaned
1 lime, thinly sliced

Preparation

  1. Step 1

    Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and 1/3 cup oil in a medium bowl; season with salt. Set relish aside.

    Step 2

    Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 tablespoon oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish.

    Step 3

    DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.

TagsBranzinoFishSeafoodCilantroHerbs & SpicesChileVegetableMainDinnerDairy FreeGluten FreeNut FreeMake AheadGrillingBon Appétit

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