Grilled Whole Branzini with Fresh Herb Sauce
Recipe courtesy of chef Alton Brown on behalf of Current Backyard
Ingredients
Fresh Herb Sauce:
- 2 tablespoons chopped dill
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 1 small garlic clove minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup extra-virgin olive oil
Branzini:
- 2 head-on whole branzini about 1 pound each, cleaned and scaled
- 2 teaspoons kosher salt
- 1 lemon sliced into six rounds
- 6-8 sprigs dill
- 6-8 sprigs parsley
- 2 teaspoons extra-virgin olive oil
Instructions
- To make fresh herb sauce: In small bowl, combine dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice and olive oil; set aside.
- Set both sides of grill to 650 F (high) and close lid.
- To prepare branzini: Season fish inside and out with kosher salt. Fill cavity of each fish with lemon slices, dill sprigs and parsley sprigs then tie with kitchen twine to secure. Refrigerate until ready to grill.
- Evenly coat skin of both fish with olive oil. Insert temperature probe into thickest part of flesh of each fish, parallel to dorsal fin, then place on grill with belly sides toward you. Close lid and cook 5 minutes.
- Open lid and gently turn fish over with thin metal spatula or two forks. Close lid and cook 5 minutes, or until internal temperature reaches 145 F.
- Transfer fish to platter and remove twine. Serve fish topped with fresh herb sauce.