Grilled Whole Branzino With Lemon Caper Sauce Food

GRILLED WHOLE BRANZINO WITH LEMON CAPER SAUCE

Steps:

• Preheat the grill, clean and oil the grates well, prepare it for medium-high heat.
• Prep the fish while the grill is preheating.
• Wash the fish and pat dry (I usually have my fishmonger scale and gut the fish). Score both sides of the fish. Massage it with 1/2 tablespoon of olive oil and sprinkle both the outside and the cavity of the fish generously with salt and pepper.
• Cut lemon and onion into thin slices. Stuff lemon slices, onion slices, and dill into the cavity of the fish.
• When the grill is ready (remember it needs to be hot), place the fish on the grill and let it cook for 5-6 minutes.
• When the fish no longer sticks to the grates, it's time to flip. Use a spatula to slide under the fish and together with a pair of tongs, flip it. Cook for another 5 minutes (amount of time depends on how big your fish is).
• When the fish is fully cooked, transfer to a serving plate and follow the steps I mentioned earlier to cut it. Drizzle lemon caper sauce over it and enjoy.

GRILLED WHOLE BRANZINO

Steps:

• Preheat the grill for cooking over high heat, about 450-500F.
• For 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.
• Allow 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.
• Stuff 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).
• Place 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.
• Place fish on your favorite platter and dress with sauce. Enjoy!

PAN-SEARED BRANZINO WITH TOMATO AND CAPERS

Steps:

• Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
• Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
• To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.

ROASTED BRANZINO WITH LEMONS

Steps:

• Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F.
• In a small skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes. Drain on paper towels. Set aside.
• Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray. Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta. Pour the wine on top. Lay another piece of foil on top and crimp the edges of both pieces to form a packet. Roast until the flesh is flaky and cooked through, about 25 to 30 minutes. Remove the baking sheet from the oven and let sit for 5 minutes. Carefully remove the top piece of foil. Put the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter on top of the fennel and lemon slices. Garnish with parsley and serve.

GRILLED BRANZINO WITH LADOLEMONO

Steps:

• Prepare a grill to medium-high heat. Brush fish with oil and season skin and cavity with salt and pepper. Grill fish, turning once, until cooked through, about 10 minutes. Transfer to a platter, drizzle with Ladolemono , crumble oregano over, and serve.