Grilled Branzino With Cilantro-Mint Relish
Fresh whole branzino stuffed with aromatic herbs and chiles, grilled until crispy, and served with a vibrant cilantro-mint relish. This elegant seafood dish combines bright citrus flavors with fresh herbs and a hint of spice.
Ingredients
- •¼ whole small white onion, finely chopped
- •½ cup finely chopped fresh cilantro
- •¼ cup fresh lime juice
- •1 teaspoon grated peeled ginger
- •1 teaspoon sugar
- •½ cup finely chopped fresh mint plus 4 sprigs for stuffing
- •2 whole red chiles (such as Fresno or serrano), with seeds, thinly sliced, divided
- •⅓ cup vegetable oil
- •1 to taste Kosher salt
- •2 whole branzino or small red snapper, cleaned
- •1 whole lime
Cooking Instructions
- 1.
Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and 1/3 cup oil in a medium bowl; season with salt. Set relish aside.
10 min
- 2.
Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 tablespoon oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish.
15 min
- 3.
DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.
360 min