Name: Grilled Branzino With Cilantro-Mint Relish
Yield: Makes 4 servings
Ingredients: 1/4 small white onion, finely chopped; 1/2 cup finely chopped fresh cilantro; 1/4 cup fresh lime juice; 1 teaspoon grated peeled ginger; 1 teaspoon sugar; 1/2 cup finely chopped fresh mint plus 4 sprigs for stuffing; 2 red chiles (such as Fresno or serrano), with seeds, thinly sliced, divided; 1/3 cup plus 1 tablespoon vegetable oil; Kosher salt; 2 whole branzino or small red snapper, cleaned; 1 lime, thinly sliced

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Photo by Gentl & Hyers

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

Recipe information

Yield
Makes 4 servings

Ingredients

1/4 small white onion, finely chopped

1/2 cup finely chopped fresh cilantro

1/4 cup fresh lime juice

1 teaspoon grated peeled ginger

1 teaspoon sugar

1/2 cup finely chopped fresh mint plus 4 sprigs for stuffing

2 red chiles (such as Fresno or serrano), with seeds, thinly sliced, divided

1/3 cup plus 1 tablespoon vegetable oil

Kosher salt

2 whole branzino or small red snapper, cleaned

1 lime, thinly sliced

Preparation

Step 1
Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and 1/3 cup oil in a medium bowl; season with salt. Set relish aside.
Step 2
Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 tablespoon oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish.
Step 3
DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.

TagsBranzino Fish Seafood Cilantro Herbs & Spices Chile Vegetable Main Dinner Dairy Free Gluten Free Nut Free Make Ahead Grilling Bon Appétit

Recipe notes

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