Okay, So Here's How I Got Hooked on Grilled Branzino
Let me set the scene: it was a sticky summer evening, my cousin had brought over this wildly fresh branzino (he's got connections at the fish market, lucky git), and my fridge was basically just half a jar of preserved lemons and a hope. I figured, why not? And that was the start of my ongoing obsession with grilling branzino, especially when I could drizzle it with something tangy and bright, like this preserved lemon sauce. If you’re picturing me gleefully flipping fish, spatula in one hand and a glass of white in the other—yep, that's exactly how it looked. Honestly, I still laugh remembering the first time I dropped a whole fish in the coals... but hey, you live and learn.
Why I Keep Coming Back to This Recipe
I make this grilled branzino when I want to feel all fancy, but don't actually have the time (or energy) for something fussy. My family goes crazy for it—especially my sister, who claims she doesn't even like fish. (She still won't eat the skin, but... more for me.) There's just something about how the preserved lemon wakes everything up on the plate. If I’m having one of those days where everything tastes a bit meh, this is my go-to. Plus, if I haven't planned ahead, I can swap in whatever herbs are still alive in the garden. Even when the grill acts up or the fish sticks, it always gets devoured. Well, except the time I accidentally used twice the amount of garlic—I mean, I love garlic, but even I have limits.
What You'll Need (or Could Substitute)
- 2 whole branzino, cleaned and scaled (about 1lb each, or use whatever white fish looks best—sea bass works, too; I once used trout in a pinch and it was pretty solid)
- 2 preserved lemons, pulp removed, rinds finely chopped (store-bought is fine—here's how to make them if you're feeling ambitious)
- 3 tablespoons olive oil (sometimes I nick sunflower oil if I'm out, but olive just tastes better)
- 1 small bunch flat-leaf parsley, chopped (dill is great too, or cilantro if you're into that)
- 2 cloves garlic, minced (on lazy days, I use garlic powder, shhh)
- Juice of 1 lemon (or a generous splash form a bottle if you must)
- Salt and pepper (Maldon is nice, but any will do; my grandma swore by Diamond Crystal, I think it was just what she had)
- Optional: A pinch of chili flakes or a tiny grated shallot for some zing
How I Actually Make It (With All the Wobbles)
- Preheat your grill—medium-high is my goldilocks temp. I get distracted, so it sometimes goes a tad high, but as long as you can hold your hand 6 inches above for 3 seconds, you’re good.
- Prep the branzino: Rinse and pat dry. Score each side with a couple of shallow slashes (looks fancy, helps the flavor). Generously salt and pepper inside and out. I stuff a handful of parsley (or whatever) and a few bits of preserved lemon into the cavity. Drizzle with olive oil—no need to be exact.
- Make the preserved lemon sauce: In a bowl, toss together the chopped preserved lemon rind, more parsley, garlic, lemon juice, and the remaining olive oil. If it looks too thick, add a splash more oil. (This is where I sneak a taste.) Adjust salt or add chili flakes if you like a kick. Or even a little honey if it feels too sharp.
- Grill time! Oil your grill grates (I use tongs and a wad of paper towel dipped in oil, careful with your eyebrows). Pop the fish on, and grill about 5-6 minutes per side—don’t mess with it too much. If the skin sticks, just let it be; it'll release when it's ready. Sometimes I get a bit of charring, but that's half the point.
- Serve it up: Transfer to a platter (I use two spatulas, or just slide onto a bed of herbs if it falls apart—no one minds). Spoon that gorgeous lemon sauce all over. Take a second to admire your work, then dig in.
Random Notes From My Kitchen
- Don't panic if the preserved lemon tastes too strong raw; it mellows once you pile it on the hot fish.
- Honestly, the fresher the fish, the less you need to fuss. Once I made this with a thawed supermarket fish and it was... fine, not stellar.
- I've tried making the sauce ahead, but I think it tastes better made fresh, or at least let it sit for 10 minutes tops.
Things I've Tweaked (and One Fail)
- I once tried this with orange zest instead of preserved lemon. Not bad, but not the same magic. Maybe good for a different kind of dinner?
- Chopped capers make a nice salty swap if you can't find preserved lemon.
- Mixing in chopped almonds to the sauce—surprisingly good crunch! But whole almonds are a bit much, so chop 'em.
- Once, I tried grilling the fish wrapped in foil. Came out kind of steamed and a bit sad. Wouldn't recommend unless you really hate crispy skin.
Do You Really Need Special Gear?
A fish grill basket is handy for flipping, but if you don’t have one, just use two spatulas. Or, honestly, a giant wide spatula like the ones at Serious Eats recommends is worth it if you're into fish. No grill? A hot cast iron pan under the broiler works. Just open a window, it gets smoky!
How Long Does It Last (Not Very!)
Technically, leftovers keep up to 2 days in the fridge, tightly covered. But, I have to admit, in my house it never lasts more than a day. Cold branzino with extra sauce is shockingly tasty for lunch—if you hide it at the back of the fridge, that is.
How We Serve It (And a Quick Digression)
I usually serve this right off the grill, family-style, with some roasted potatoes or a big salad—sometimes both. My uncle insists on crusty bread to mop up the sauce, and honestly, he's not wrong. Occasionally, I’ll throw together a simple tomato salad too; it’s just what fits on the table. Oh, and a glass of cold white wine—classic.
Completely unrelated, but I once tried cutting preserved lemons with a plastic knife, and it was a disaster. Use a real knife. Trust me.
What I've Learned the Hard Way (Pro Tips)
- Don’t rush the grill preheat—I once tried to start too soon, and ended up scraping half the fish off the grates. Let it get nice and hot.
- Actually, I find it works better if you oil the fish and the grill. Double insurance.
- Resist the urge to flip the fish too early. If it's sticking, just wait another minute; patience is your pal here.
You've Asked, I've Answered (FAQ Style)
- Can I use fillets instead of whole fish? Yep! Just cut down the grill time and be gentle. The skin's still great if you crisp it up.
- What if I can't find preserved lemons? Oh, no worries, really. Try a mix of lemon zest and a bit of salty brine, or chop up a few capers. There's also loads of recipes online—try this one—if you don't mind waiting a couple weeks (worth it, tbh).
- Do you eat the skin? I do! When it's crispy it’s lovely, but if that's not your thing, just peel it off. No judgment.
- Can I make the sauce ahead? You could, but I think it loses some brightness. Maybe make the chopped bits ahead, then finish with oil and lemon juice just before serving.
- Any side dishes you love with this? Roasted potatoes, a green salad, or even some couscous. Oh, and lots of bread for sauce-mopping (that’s the best part, sometimes).
Ingredients
- 2 whole branzino, cleaned and scaled (about 1.5 lbs each)
- 2 tablespoons extra-virgin olive oil
- 1 preserved lemon, pulp removed and rind finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 lemon, sliced for garnish
Instructions
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1Preheat the grill to medium-high heat. Rinse the branzino and pat dry with paper towels.
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2Brush the branzino inside and out with 1 tablespoon of olive oil. Season the cavity and skin with sea salt and black pepper.
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3In a small bowl, combine the preserved lemon rind, garlic, parsley, dill, and remaining olive oil to make the sauce.
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4Grill the branzino for 7-8 minutes per side, or until the skin is crispy and the flesh is opaque and flakes easily with a fork.
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5Transfer the grilled branzino to a serving platter. Spoon the preserved lemon sauce over the fish and garnish with lemon slices.
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6Serve immediately with your favorite side dishes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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