GRILLED BRANZINO WITH VEGETABLES
Branzino, also called European sea bass, is a delicate white fish with a slightly sweet, nutty taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Rub each fish inside and out with some of the oil, and season inside with salt and pepper. Arrange about 4 lemon slices and 2 thyme sprigs in each cavity. Tie fish loosely with kitchen twine. Tuck 3 bay leaves under twine.
- Toss tomatoes, endives, fennel, 2 tablespoons oil, salt, and pepper in a cast-iron skillet (if crowded, cook in batches).
- Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Place skillet on grill, and cook, stirring once or twice, until vegetables are tender and caramelized, about 12 minutes. At the same time, place fish on grill rack, and cook, flipping once, until opaque, 5 to 6 minutes per side. Drizzle fish and vegetables with oil, and serve with lemon wedges for squeezing.
GRILLED BRANZINO WITH BASIL, LIME AND GINGER
Provided by Geoffrey Zakarian
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the marinade. Preheat a grill to medium high. Meanwhile, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a bowl.
- Stuff the fish. Thinly slice 1 lime. Stuff the slices into the cavity of each fish along with the basil leaves and ginger slices. Set aside half of the marinade for serving, then brush the rest on the fish. Season inside and out with kosher salt and pepper.
- Grill the fish. Preheat a grill to medium high and brush the grates with vegetable oil. Transfer the fish to the grill and cook until the skin starts to crisp, 5 to 7 minutes. Do not move the fish or the skin will stick to the grill. To flip the fish, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over. Cook the fish on the other side until the skin is crisp, 5 to 7 more minutes. Check the eyes: When they're both white, the fish is done. Transfer to a platter. Cut the remaining 4 limes in half; grill cut side down until caramelized, 3 to 4 minutes. Transfer to the platter.
- Fillet the fish. Using a fork and starting at the tail end, peel back the skin from one side of the fish; discard. Run a knife along the back of the fish to separate the top and bottom fillets. Use the knife to remove any additional skin along the back. Using a spoon, gently loosen and lift the top fillet away from the bottom fillet. Lift the head and use the spoon to carefully separate the spine from the bottom fillet. Discard the tail, head and stuffing. Remove and discard the skin from the bottom fillet. Repeat with the second fish.
- Serve. Drizzle the fillets with the reserved marinade; finish with some olive oil and a sprinkle of flaky sea salt. Serve with the grilled limes and more basil.
GRILLED BRANZINO WITH CILANTRO-MINT RELISH
Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.
Provided by Dawn Perry
Categories Fish Backyard BBQ Dinner Mint Summer Grill Grill/Barbecue Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.
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.
BRANZINO AND ROASTED BABY VEGETABLES WITH TARRAGON-CHIVE OIL
Steps:
- For tarragon-chive oil:
- Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5 tablespoons oil. Season herb oil to taste with coarse salt and pepper.
- For branzino:
- Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add 3 fillets, skin side down. Sauté until brown, about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets. Drizzle each with 1/2 tablespoon herb oil.
- Roast fillets until just opaque in center, about 10 minutes. Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.
- What to drink:
- With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).
More about "grilled branzino with vegetables food"
GRILLED BRANZINO! | FEASTING AT HOME
From feastingathome.com
5/5 (10)Total Time 30 minsCategory FishCalories 444 per serving
BEST EVER BRANZINO RECIPE {ROASTED OR GRILLED IN 25 …
From thebigmansworld.com
Ratings 14Category Main CourseCuisine American, MediterraneanTotal Time 30 mins
GRILLED BRANZINO WITH ROSEMARY VINAIGRETTE - SIMPLY RECIPES
From simplyrecipes.com
GRILLED BRANZINO IS AN EFFORTLESSLY DELICIOUS SEAFOOD …
From bakeitwithlove.com
GRILLED BRANZINO FILLETS WITH POTATO & SPINACH SALAD
From foodandwine.com
HOW TO MAKE LIDIA BASTIANICH'S WHOLE ROAST BRANZINO …
From cbc.ca
WHOLE GRILLED BRANZINO RECIPE - LOS ANGELES TIMES
From latimes.com
HOUSE & HOME - GRILLED BRANZINO WITH TARRAGON …
From houseandhome.com
MEDITERRANEAN GRILLED BRANZINO RECIPE • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
Ratings 16Calories 572 per servingCategory Main Course
21 BEST GRILLED FISH RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
SOUTHEAST ASIAN RESTAURANT SANDAI OPENS IN WALNUT CREEK
From sfchronicle.com
HOW TO MAKE GRILLED FISH : FOOD NETWORK | RECIPES, DINNERS AND …
From foodnetwork.com
GRILLED BRANZINO WITH LEMON - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
BRANZINO RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
LEMON-STUFFED GRILLED BRANZINO RECIPE - BARBARA LYNCH - FOOD
From foodandwine.com
GRILLED BRANZINO WITH CONFIT OF GARDEN VEGETABLES AND MUSHROOMS ...
From ediblemontereybay.com
ROASTED BRANZINO WITH CAPER BUTTER RECIPE BY STEVE CORRY - FOOD …
From foodandwine.com
GREEK-STYLE ROASTED BRANZINO RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
CARROTS, BROCCOLINI AND RHUBARB: YOTAM OTTOLENGHI’S GRILLED …
From theguardian.com
GRILLED BRANZINO WITH GREEN GODDESS BUTTER - MAKEGOODFOOD.CA
From makegoodfood.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love