Smoked Whole Branzino Recipes

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SMOKED WHOLE BRANZINO



Smoked Whole Branzino image

Whole fish with crispy skin and and a smoky flavor.

Provided by Girl on the smoker

Categories     Seafood Recipes

Time 5h

Yield 2

Number Of Ingredients 8

6 stalks green onions, coarsely chopped
¼ cup chopped fresh parsley
3 cloves garlic, coarsely chopped
4 medium lemons, zested
½ cup olive oil
1 Thai chile pepper, finely chopped
2 large whole branzino fish
salt and ground black pepper to taste

Steps:

  • Combine green onions, parsley, garlic, and lemon zest in a food processor; pulse until blended. Pour 1/2 cup olive oil in slowly, with the processor running, until smooth. Add Thai chili peppers to marinade.
  • Place fish in a glass dish and thoroughly coat with marinade. Cover with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
  • Preheat a smoker to 400 degrees F (200 degrees C).
  • Remove fish from the marinade and shake off excess. Season with salt and pepper. Discard the remaining marinade.
  • Oil the grates of the preheated smoker with an oiled paper towel. Place fish in the smoker with the heads facing the fire box. Probe them in the thickest part with a digital probe. Cook until fish reaches an internal temperature of 130 degrees F (54 degrees C), about 30 minutes.

Nutrition Facts : Calories 787.8 calories, Carbohydrate 28.8 g, Cholesterol 102.4 mg, Fat 65.8 g, Fiber 11.2 g, Protein 36.7 g, SaturatedFat 8.8 g, Sodium 106.2 mg, Sugar 2.3 g

GRILLED WHOLE BRANZINO



Grilled Whole Branzino image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons chopped capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
One 2- to 2 1/2-pound branzino or whole brook trout, fins trimmed, gutted and scaled
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 cloves garlic, crushed
1 lemon, sliced
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper.
  • For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F).
  • Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill.
  • Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don't have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.)
  • Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes.
  • Place fish on a platter and dress with the Salmoriglio sauce.

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