Grilled Whole Branzino ~ is a whole fish stuffed with fresh cloves of garlic, fresh parsley, slices of lemon, salt and pepper and extra virgin olive oil, then placed into a fish basket and grilled on the BBQ for about 5 to 10 minutes per side, until the fish is fully cooked. A quick and easy recipe for Grilled Whole Branzino that is perfect for any weekend, and always turns out SO delicious! And it’s perfect every time!
Summer is about grilling and making dinner super easy!
Most seafood markets carry whole branzino, a Mediterranean fish.
Branzino is usually sold around $12.00 to $14.00 per pound. Not too expensive, considering they charge about $38.00 dollars or more per dish in any upscale restaurant.
Just ask the guy behind the seafood counter to clean out the guts, and have it scaled and the fins removed. Keep the whole fish in the sealed bag in the refrigerator until your ready to grill them outside.
Grilled Branzino is a real seafood treat, if you never made this before. It’s a delicate white fish that doesn’t need a lot of seasonings to enhance its flavor. Lemon, garlic, parsley, olive oil and salt and pepper is all it needs! The outcome is always perfect and consistent every time you make it, tender and super moist.
How to Make Grilled Whole Branzino:
Simply place the branzino into a portable stainless steel grilling fish basket and lay it over a baking pan to work on ( do this to keep your counter clean).
Then season each fish with salt and pepper inside the cavity and on the outside of the whole fish. Stuff each cavity with a few slices of lemon, some cloves of garlic and sprigs of fresh parsley, then drizzle with some olive oil inside the cavity.
The olive oil will help keep the fish moist while grilling.
Grill branzino until the fish is fully cooked, usually about 5 to 10 minutes per side for the smaller ones and 15 minutes or more for the larger ones (over a pound each). You can tell if the fish if fully cooked when you poke it with a fork and the meat is firm to the touch.
I prefer to filet the whole fish, removing all the bones before serving, which takes about 5 minutes to filet each one. Once you filet it, and transfer all the white meat to a serving plate, add a little drizzle of extra virgin olive oil and fresh lemon juice on top and serve. This makes it easier and more enjoyable to eating the fish.
Branzino is a very delicate, moist fish and it’s most delicious when served with a great bottle of wine!
Everyone asks us what kind of wine to pair with seafood dishes. A chilled Pinot Grigio is perfect to serve on warm days of summer and with most seafood. We always serve branzino with a Pinot Grigio wine for its refreshing and vibrant citrus flavor, as it enhances the entire meal.
We hope you’ll enjoy this recipe as much as we do.
Looking for more EASY seafood recipes? Try these:
- 2 Whole Branzino, guts cleaned out and scaled
- sea salt and black pepper
- 6 cloves of garlic
- few sprigs of fresh parsley
- 3 lemons - divided
- extra virgin olive oil, for drizzling
- lemon wedges, for serving
- Place the whole brazino into a fish basket and lay it over a baking sheet (for easy clean up). Season each fish with salt and pepper inside the cavity and outside.
- Stuff each one with a few slices of lemon, some cloves of garlic and sprigs of fresh parsley. Drizzle with olive oil inside the cavity and on the outside of each fish. Close the latch of the basket.
- Place fish basket onto a hot grill and grill the fish for about 10 minutes per side, turning the basket over after 5 minutes or so, until the skins are browned and charred. Remove from the grill, and set it aside to cool down a bit.
- Open the latch of the fish basket and take out one branzino at a time and place it onto a plate. Using a fork, peel back the charred skins, and push them aside while working to filet the fish.
- Gently place the fork in the middle of the fish and flip the cavity open. Remove and discard all large bones, and even some of the smaller bones ( especially if you are serving to small children) You may want to use yours hands to best feel for smaller bones.
- When filleting the fish, use a spoon and a fork together to transfer all the white meat to a serving platter.
- Do the same with the other branzino. Next, drizzle on top with olive oil and a squeeze of lemon juice. Garnish with fresh parsley and lemon wedges around the platter and serve.
- Serves 2 to 4
Hello Friends! Summer is going by so fast and hope you are enjoying every minute of it. We have been doing some traveling and enjoying time with family and friends these past few weeks. Also, we are changing our recipe posts (one by one) to the new ‘recipe card’ for all to print easier. Hope you are having a great day, and thanks for stopping by! Ciao!
xo Anna and Liz
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