Ingredients: |
Ingredients: 3 fresh branzini, roughly 1 pound and 15 inches long each (or large trout), gutted, rinsed, and patted dry (heads left on)
2 tablespoons olive oil, plus more for greasing grill
Salt and freshly ground pepper
1 large lemon, very thinly sliced, plus 1 lemon for serving, cut into wedges
9 (6” – 8”) sprigs fresh rosemary, plus another big handful for the coals, if using charcoal
Preheat a charcoal or gas grill over medium heat.
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Directions: |
Directions:Branzini are a small species of sea bass native to the Mediterranean (the French call them loup de mer). Their mild flavor is like a cross between regular sea bass and trout, which would also make a great substitute. To prepare fish: Brush each fish with the olive oil, and season with salt and pepper inside and out. Rub the 9 rosemary sprigs together in your hands to bruise the needles and release their oils a bit, and stuff three into the cavity of each fish, poking the sharp ends of the rosemary directly into the inside flesh of the fish, if necessary, to anchor the rosemary inside the fish. Stuff a few of the lemon slices into each fish, and set the fish aside. Clean the grill grate, and grease it with an oil-soaked paper towel. Just before cooking, if using charcoal, toss the remaining rosemary onto the coals. Holding the fish together at the thickest part, transfer the fish to the grill, and cook directly over the coals for about 5 to 7 minutes on each side, or until the skin is crispy and the meat just begins to flake.
(Note: the less you mess with the fish, the more likely it is to come off the grill intact.) To plate the fish, cut the filet away from the backbone with a small, sharp knife. Or, we recommend simply reaching inside the fish and pushing your fingers between the rib bones of one side of the fish, effectively pushing the filet off the bones from the inside. Serve hot, with additional lemon wedges.
TIME: 15 minutes, plus 10 minutes grilling time
MAKES: 6 servings |
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