Grilled Branzino With Cilantro Mint Relish Recipes

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GRILLED BRANZINO WITH CILANTRO-MINT RELISH RECIPE - (4.4/5)



Grilled Branzino with Cilantro-Mint Relish Recipe - (4.4/5) image

Provided by á-3151

Number Of Ingredients 11

1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
1 teaspoon grated peeled ginger
1 teaspoon sugar
1/2 cup fresh mint, finely chopped 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
1/4 small white onion, finely chopped
2 whole branzino or small red snapper, cleaned
1 lime, thinly sliced

Steps:

  • Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and ⅓ cup oil in a medium bowl; season with salt. Set relish aside. Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 Tbsp. 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. DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.

GRILLED BRANZINO WITH CILANTRO-MINT RELISH



Grilled Branzino With Cilantro-Mint Relish image

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

Provided by Dawn Perry

Categories     Fish     Backyard BBQ     Dinner     Mint     Summer     Grill     Grill/Barbecue     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.

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  • Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and ⅓ cup oil in a medium bowl; season with salt. Set relish aside.
  • Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 Tbsp. 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.
  • DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.

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