Whole Grilled Branzino with Herb and Lemon Salsa

Whole branzini grill with lemon, garlic, and oregano in a fish basket, then finish with parsley-caper salsa and a crisp green salad.

43 min

4 servings

Ingredients

2 whole branzini, about 1 to 1 1/4 lb each, scaled, gutted, and cleaned

1 1/2 tsp kosher salt, divided

1/2 tsp freshly ground black pepper, divided

3 tbsp extra-virgin olive oil, divided

1 tbsp neutral oil for the grill basket

2 medium lemons, divided

2 garlic cloves, thinly sliced

1 tbsp fresh oregano leaves, chopped

1/2 cup flat-leaf parsley leaves, finely chopped

1 tbsp capers, rinsed and minced

5 oz tender salad greens

1 cup cherry tomatoes, halved

1 small cucumber, thinly sliced

1/4 small red onion, thinly sliced

1 tbsp red wine vinegar

Outdoor grill · Hinged fish-grilling basket · Two broad fish spatulas · Instant-read thermometer · Mixing bowl · Salad bowl

Turn with support

Keep the basket latched and use two wide spatulas under it; do not lift the fish by its head or tail.

Serve at the table

Bring the whole fish to the table, then lift moist fillets from the backbone with a serving spoon.

01. Clean the grate and heat the grill to medium-high; glowing, lightly ashed coals are ready for charcoal grills.

02. Dry and score the fish, then season cavities and skin with salt and pepper.

03. Fill each cavity with lemon, garlic, and oregano; brush the skin with olive oil.

04. Mix lemon zest and juice with parsley, capers, olive oil, salt, and pepper.

05. Oil the fish basket with neutral oil, arrange the branzini without overlap, and latch it closed.

06. Grill over direct medium-high heat until the skin releases and the first side is browned.

07. Use gloves and two broad spatulas to turn the basket; grill until the thickest flesh reaches 145 F.

08. Rest fish 5 minutes while dressing greens, tomatoes, cucumber, and onion with vinegar, oil, and salt.

09. Remove the cavity filling and serve whole fish with herb salsa, salad, and lemon wedges.