35 minutes
A light and refreshing seafood dish featuring grilled branzino accompanied by a zesty lemon relish and caramelized lemons.
Preserved Lemon, finely chopped
each
Garlic, freshly grated
cloves
tablespoons
tablespoons
to taste
Black Pepper, freshly ground
to taste
Branzino, gutted and scaled
0 lb
Lemon, fresh, sliced into rounds
each
tablespoons
1. Prepare the Lemon Relish
In a small bowl, combine a finely chopped preserved lemon with freshly grated garlic, olive oil, and a splash of white wine vinegar. Season the mixture with kosher salt and freshly ground black pepper, adjusting to your taste. This relish can be made up to five days in advance and stored in the refrigerator, infusing flavors over time.
2. Prepare the Branzino
Begin by slicing a fresh lemon into even rounds and stuffing them into the cavity of each gutted and scaled fish. Lightly brush the exterior of the fish with canola oil and season generously with salt and pepper. This simple preparation allows the fish to absorb the citrus notes while it cooks, enhancing its natural taste.
3. Grill the Branzino
Preheat your grill to ensure a high, even heat that will create a beautifully crisp exterior. Place the branzino on the grill, cooking for about 8 to 10 minutes per side. You'll know it's ready to flip when the fish releases easily, revealing a charred, crispy skin. This direct heat method locks in moisture, ensuring a juicy interior.
4. Grill or Roast Lemons
To complement the fish, grill halved lemons cut-side down for about 5 minutes. The heat caramelizes the sugars, resulting in a sweet yet tangy accompaniment to the dish. Alternatively, if you prefer roasting, preheat your oven to 450°F. Place the fish and lemon halves on a wire rack over a baking sheet and roast for 15 to 20 minutes. The skin will start to brown, indicating the fish is cooked through.
5. Serve the Dish
Once everything is ready, serve the grilled branzino on a platter with the vibrant lemon relish and the grilled or roasted lemon halves. The combination of textures and flavors offers a refreshing, citrus-infused experience perfect for any occasion.
The star of this dish is branzino, a Mediterranean sea bass. Opt for the freshest fish available, preferably from a reputable fishmonger. Ask for it to be gutted and scaled to save you time and ensure cleanliness in your kitchen.
Branzino is done when its flesh is opaque and flakes easily with a fork. It's better to err on the side of undercooking than overcooking, as the residual heat will continue to cook the fish once it's off the grill. Aim for an internal temperature of about 135°F (57°C) at the thickest part.
When grilling branzino, you'll want a two-zone fire
Before grilling, consider giving your branzino a short dry brine. Mix kosher salt with some lemon zest and gently rub it onto the fish, inside and out. This will season the flesh and help to firm up the skin, giving you a crisper finish when grilled. Let it sit for about 45 minutes to an hour in the refrigerator, then rinse and pat dry.
Since the recipe calls for "Lemons All of the Ways," precision in preparing your lemons will enhance the flavor. For lemon slices, cut them thin and consistent for even grilling. When zesting, use a Microplane for fine zest that will distribute well in your seasoning or dressing. Remember, you want to zest only the yellow part, as the white pith is bitter.
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