Grilled Branzino Lemon Gremolata

Grilled branzino with preserved lemon gremolata is my go to dish when I need something elegant but still simple and fresh I love how the crispy skin and smoky flavor from the grill pair with the bright herby gremolata This recipe lets the fish shine and really brings summer to the table even on an ordinary weeknight

I remember bringing this branzino to my first backyard cookout after moving to the coast The smell alone had my friends hanging out by the grill hoping for a taste

Ingredients

• Whole branzino: Cleaned gutted and descaled for quick prep Pick the freshest fish with clear eyes and firm flesh
• Olive oil: Adds richness and prevents sticking to the grill Choose extra virgin for better flavor
• Sea salt: Draws out the moisture and seasons the fish evenly Flaky sea salt brings the best result
• Black pepper: Creates gentle heat and depth freshly cracked is best
• Lemon: Used for stuffing and adds bright aroma Pick lemons that feel heavy for their size
• Fresh herbs: Options like thyme rosemary sage or parsley layer on fragrance and go perfectly with fish Pick leaves that look vibrant and crisp
• Flat leaf parsley: Brings verdant freshness to the gremolata Try to get curly stems out for best texture
• Preserved lemons: The star of gremolata Their tangy salty bite transforms every bite Use homemade or good quality store bought
• Garlic: Finely chopped for punch and warmth Firm cloves mean better flavor
• Olive oil: Helps the gremolata blend together for a lush finish The bolder the better
• Black pepper and optional chili flakes: For a touch of heat and complexity Add more if you like a kick

Step-by-Step Instructions

Prep the Fish:

Pat the cleaned branzino very dry inside and out with towels so you get good caramelization on the grill

Season the Fish:

Brush olive oil generously all over then sprinkle with salt and pepper inside the cavity and on the skin

Stuff and Score:

Slice a lemon and place a few rounds plus handfuls of herbs inside the fish body For even cooking make a few shallow slits into the thickest part of the fish on both sides

Heat the Grill:

Preheat your grill to medium high or about four hundred degrees If your fish is quite large set one side to medium Place the oiled fish on the hot greased grate tail end on the cooler zone

Grill and Flip:

Cover and grill without moving for about five minutes until deep marks form Use a thin spatula and tongs to gently flip Cover again and grill four to five more minutes until skin is crisp eyes cloud and fish feels just cooked through

Make the Gremolata:

While fish grills stir together chopped parsley preserved lemon garlic olive oil and cracked pepper in a bowl Add chili flakes if you like

Serve It Up:

Lift the grilled branzino onto a platter Spoon over the fresh gremolata right before serving and do not forget to enjoy the crispy skin

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Branzino is my absolute favorite to grill since it holds up to the heat and brings out that buttery flavor My kids love picking the crispy skin right off while I remember my father sharing stories by the grill as he cooked whole fish on a summer night

Storage Tips

After cooking let the branzino cool then keep it in an airtight container in the fridge for up to three days For the tastiest leftovers gently reheat the fish in a pan over medium low or in a three fifty degree oven Avoid microwaving so the skin stays crisp

Ingredient Substitutions

If you cannot find branzino try trout snapper or even a small salmon Preserved lemons add something special but if you don’t have them mix grated zest from one lemon with a little juice and a pinch of salt Toss in other fresh herbs if you like basil or dill

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Serving Suggestions

Pair the fish with a grain like fluffy quinoa or rice and a big leafy salad It also goes great with grilled vegetables or some good crusty bread to soak up the extra gremolata I often pop some potatoes or asparagus on the grill right next to the fish

Cultural Notes

Grilling whole fish is a Mediterranean tradition that celebrates simplicity and respect for great ingredients The gremolata is an Italian classic often sprinkled over fish chicken or vegetables using just a few pantry staples to make any meal taste like summer on the Amalfi coast

Recipe FAQs

→ What type of fish can I use instead of branzino?

Trout, snapper, small sockeye salmon, or steelhead work well when prepared whole and grilled similarly.

→ How do I ensure the fish cooks evenly on the grill?

Cutting slits into the thickest part of the fish and placing the tail end on a cooler part of the grill helps even cooking.

→ Can I make this without preserved lemons?

Use lemon zest, fresh lemon juice, and a little salt as a quick substitute in the gremolata topping.

→ How long will leftover fish keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or oven.

→ Should I eat the fish skin?

The grilled skin becomes crisp and flavorful; it's absolutely edible and highly recommended to enjoy.

→ What's the best way to serve this dish?

Pair the grilled fish with a leafy salad, quinoa, or simply some grilled vegetables for a fresh, light meal.