Grilled Whole Fish Recipe

Cook Time: 10 minutes

Grilled Branzino with Fresh Herbs

This delicious grilled branzino, seasoned with a simple mix of spices and fresh herbs, offers a perfect balance of flavors. A light, yet satisfying dish, it's ideal for a summer barbecue or a special meal with loved ones.

Ingredients

• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 pinch cayenne pepper
• 1 whole branzino (about 1.25 pounds), scaled and gutted
• 3 whole chives
• 2 sprigs tarragon
• 2 sprigs Italian parsley
• 1 tablespoon olive oil
• 1 large lemon, quartered

Directions

1. In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, and cayenne to create a seasoning salt.
2. Lay the branzino on a large sheet of parchment paper. Generously season the inside cavity of the fish with the seasoning salt mixture.
3. Stuff the cavity with fresh chives, tarragon, and parsley, ensuring everything is neatly tucked inside.
4. Brush the exterior of the fish with olive oil and season both sides generously with the remaining seasoning salt mixture.
5. Wrap the fish in the parchment paper and refrigerate for about 30 minutes to allow the flavors to meld. If you're short on time, the fish can be grilled immediately.
6. While the fish is chilling, prepare your grill. Build a small charcoal fire and let it burn until the coals are almost entirely white. If needed, move some of the coals away from the center to avoid direct heat under the fish.
7. Carefully place the stuffed fish onto the grill. Grill on one side for about 4 minutes, then flip the fish and grill for another 4 minutes.
8. If the heat is too intense, cover the grill with the vent open to lower the temperature of the coals.
9. Once both sides are browned, continue flipping the fish every few minutes until it reaches your desired doneness.
10. To check for doneness, use a thermometer. The thickest part of the fish should read 135F (57C).
11. Remove the fish from the grill and serve with fresh lemon wedges.

Chef's Note

You can experiment with different fresh herbs to suit your taste. Try using dill, rosemary, or basil for a unique twist.

Nutrition Facts (per serving)

• Calories: 277
• Total Fat: 9g (12% Daily Value)
• Saturated Fat: 1g (7% Daily Value)
• Cholesterol: 27mg (9% Daily Value)
• Sodium: 685mg (30% Daily Value)
• Total Carbohydrate: 45g (17% Daily Value)
• Dietary Fiber: 12g (42% Daily Value)
• Total Sugars: 17g
• Protein: 17g (34% Daily Value)
• Vitamin C: 223mg (248% Daily Value)
• Calcium: 125mg (10% Daily Value)
• Iron: 3mg (18% Daily Value)
• Potassium: 881mg (19% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Grilled Whole Fish

Grilled whole fish has a long and rich history that spans centuries and cultures. Traditionally, cooking fish whole was a method used to preserve the natural flavors and moisture of the meat. Ancient Mediterranean civilizations, including the Greeks and Romans, often roasted fish over open flames, seasoning them with herbs and olive oil. This method allowed communities living near rivers and seas to enjoy fresh seafood with minimal ingredients, highlighting the delicate taste of the fish itself. Over time, this approach evolved into a culinary art form, becoming a staple in both home kitchens and gourmet restaurants around the world.

Regional Variations

Different regions have put their own spin on grilled whole fish. In the Mediterranean, herbs like tarragon, parsley, and oregano are commonly used, often complemented by lemon and olive oil, much like the recipe above. In Southeast Asia, fish may be marinated in coconut milk, lemongrass, or chili pastes before grilling, producing a fragrant and spicy flavor profile. Scandinavian countries prefer a simpler approach, seasoning with salt and dill and sometimes wrapping the fish in foil or parchment to retain moisture. Each regional variation highlights local flavors while preserving the universal appeal of grilling whole fish.

How It Differs from Similar Dishes

Grilled whole fish is distinct from fillets or fried fish because it is cooked intact, with bones, head, and skin. This not only protects the delicate flesh from overcooking but also infuses the meat with the natural oils and flavors. Unlike baked fish or poached fish, grilling adds a smoky aroma and slight char that enhances the taste. The inclusion of herbs inside the cavity is another hallmark that sets this dish apart, offering an aromatic experience that fillets rarely replicate.

Where It Is Commonly Served

Grilled whole fish is versatile in its presentation. It is frequently served in seaside restaurants, beachside bistros, and Mediterranean taverns, often accompanied by fresh lemon wedges and simple side dishes like grilled vegetables or rice. Home cooks also favor this dish for summer barbecues or family gatherings, as it creates an impressive centerpiece while remaining relatively simple to prepare. Its combination of visual appeal and flavor makes it popular in both casual and fine dining settings.

Interesting Facts

• Cooking fish whole helps retain moisture and enhances the natural taste, a technique that predates modern cooking methods.
• Many chefs recommend scoring the skin of the fish to prevent curling and ensure even cooking over high heat.
• The choice of herbs is flexible; traditional Mediterranean herbs such as tarragon, chives, and parsley are often used, but local herbs can create unique variations.
• Grilled whole fish is considered a symbol of abundance and hospitality in some cultures, often served during festive occasions.
• Using parchment paper or foil while grilling not only prevents sticking but also creates a steaming effect that keeps the fish tender and flavorful.

FAQ about Grilled Whole Fish Recipe

Comments