Grilled Branzino with Cilantro-Mint RelishCourse: DinnerCuisine: MediterraneanDifficulty: Easy
This recipe comes from an old Bon Appetit, about 12 years ago but I love the simplicity and the flavors. It is so easy to do and one fish usually feeds two people. Our kids LOVE it and I try to serve it with colossal shrimp which makes my daughter very happy. I have used the relish for shrimp or to go with a chicken curry. The relish works well with grilled or sautéed vegetables and pork tenderloin.
1/4 small white onion or red onion chopped
1/2 cup fresh cilantro, chopped
1/4 cup fresh lime juice
1 1/2 teaspoons fresh grated ginger
1/2 teaspoon sugar
1/2 cup chopped mint leaves
2 Serrano chiles, sliced in half, seeds removed and chopped finely
1/3 cup + 1 Tablespoon vegetable oil
2 whole branzino, cleaned and scaled
1 lime, sliced
- Prepare grill for medium high heat. In a large jar with a tight fitting lid, mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of the chiles, and 1/3 cup of the oil. Season with salt. Place lid on jar and give a good shake. Set it aside.
- Season inside of the fish with salt and pepper. Cut about 8, pieces kitchen twine (String) each about 8-10 inches long. Stuff with mint, cilantro and lime slices, drizzle with olive oil or avocado oil. Using the twine, tie up each fish so the stuffing doesn’t come out.
- Grill the fish until skin is crispy about 5 minutes per side.
- Serve hot on a platter, cut away twine and serve with relish.
- Fish can be prepped up to 6 hours ahead and kept in the refrigerator. Relish can be made the morning of when you will use it. Keep it refrigerated until serving.