Grilled Branzino with Basil, Lime and Ginger Recipe

Grilled Branzino with Basil, Lime and Ginger

• Level: Intermediate
• Yield: 4 servings
• Nutritional Analysis Per Serving
  Serving Size: 1 of 4 servings
  Calories: 322
  Total Fat: 20 g
  Saturated Fat: 3 g
  Carbohydrates: 18 g
  Dietary Fiber: 4 g
  Sugar: 3 g
  Protein: 22 g
  Cholesterol: 46 mg
  Sodium: 646 mg
• Total: 55 min
• Prep: 35 min
• Cook: 20 min

For the marinade:

• Grated zest of 2 limes
• 1 teaspoon minced peeled ginger
• 1 small shallot, minced
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper

For the fish:

• 5 limes
• 2 1-pound whole branzino, gutted and scaled (ask your fishmonger)
• 1/2 cup fresh basil, plus more for serving
• 8 thin slices ginger
• Kosher salt and freshly ground pepper
• Vegetable oil, for the grill
• Extra-virgin olive oil, for drizzling
• Flaky sea salt, for topping

Cook Mode: Keep your screen awake while you create this vibrant dish!

1. Prepare the marinade. Fire up your grill to medium-high heat. In a bowl, whisk together the lime zest, minced ginger, shallot, olive oil, 1 teaspoon kosher salt, and a few grinds of pepper. This zesty blend will infuse your fish with irresistible flavor.
2. Stuff the fish. Thinly slice 1 lime and tuck the slices, basil leaves, and ginger into each fish's cavity. Reserve half the marinade for a fresh finish, then generously brush the rest over the fish. Season inside and out with salt and pepperget ready for a taste of summer!
3. Grill to perfection. Oil the grates and place the fish on the medium-high grill. Cook until the skin crisps, 5 to 7 minutes, without moving it. Flip carefully with a spatula under the head and tongs to seal the cavity; grill the other side another 5 to 7 minutes until the eyes turn white. Meanwhile, halve the remaining 4 limes and char cut-side down for 3 to 4 minutes. Everything's coming together beautifully!
4. Fillet with ease. On a platter, start at the tail: peel back and discard the skin from one side with a fork. Slice along the backbone to separate fillets, remove any skin, and lift the top fillet. Pull back the head to free the spine, discard tail, head, and stuffing, then skin the bottom fillet. Repeat for pure, flaky fillets.
5. Serve and savor. Drizzle with reserved marinade and olive oil, sprinkle flaky sea salt, and garnish with grilled limes and basil. Dive into this tender, aromatic branzinoit's a fresh, sustainable delight that shines with every bite!

Branzino's delicate white flesh makes it a star ingredientsustainable and sublime. No branzino? Swap in small trout. Pick the freshest fish: firm skin, clear eyes, bright red gills.

Photograph by Penny De Los Santos

Courtesy of Recipe Iseasy Magazine