I went to Whole Foods yesterday looking for lotus root. They didn’t have lotus root, but I managed to fill a small cart with all the other great things they have that I can’t find here in town. I picked up a couple of small, whole branzino. Bronzino is a primarily ocean-going fish and is often sold as Mediterranean sea bass, loud de mer, robalo, lumina, spigot, branzino, or bronzino. I made Fresh Grilled Branzino.
I like to stuff whole branzino with lemon slices, garlic and dill.
I used a grill basket to cook the fish on the gas grill.
I cook the fish on the grill over low heat or indirect heat until they are cooked through. Then I take them off the grill, brush with a little olive oil and put under the broiler just to brown and crisp the skin.
Sprinkle with sea salt and freshly ground black pepper before broiling.
- 2 fresh branzino
- 1 lemon (sliced thin)
- 2 cloves garlic (sliced thin)
- 6 stems fresh dill
- Olive Oil
- Salt and pepper
- Rinse cleaned whole fish under cold running water. You can clean the fish yourself or ask the person at the seafood counter to do it for you.
- Slice the lemons and garlic into thin pieces. Open the cavity of the fish and place the dill inside, then top with the lemon and garlic slices. Close the cavity and tie with butcher's twine or place whole fish into a closed grill basket. Place the grill basket on an outdoor grill over low heat or indirect heat. Cook until the flesh of the fish flakes away with a fork. Remove fish from grill and place on a sheet pan. Sprinkle the fish with sea salt and freshly ground black pepper. Place under the broiler under constant supervision until the skin is crisped and browned. Serve immediately, be careful to avoid bones.