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.

4 servings

6 hr 25 min

Published October 4, 2025

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

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

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

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

DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.

360 min