Mediterranean Whole Char-Grilled Garlic & Herb Branzino
Easy Mediterranean whole branzino with garlic herb paste, lemon, rosemary, and lump charcoal for smoky flavor. Grill 6-8 min per side.
Branzino, also known as Branzini, loupe de mer and European seabass, is one of my favorite fish to prepare whole. The flavor is mild yet distinct, the flesh is firm, and the bones are easy to work around. Thanks to The Spice House’s Garlic & Herb Mediterranean Spice Blend the recipe is made even easier! This recipe calls for using natural lump charcoal on the barbecue. This fuel is an ideal way to get authentic Mediterranean flavor since the coals impart a wonderful smoky flavor. I use a fish grate when I barbeque fish. It’s a safety precaution that ensures that my fish won’t stick.
Watch the full recipe video here.
Yield: 2-4
- Make a lemon garlic and herb paste with olive oil, then slather onto scored whole branzino.
- Stuff the cavity with rosemary and grill over lump charcoal 6 to 8 minutes per side.
- Use a fish grate to prevent sticking and cook to an internal temp of 145°F or until flesh flakes easily.
Preparation Instructions:
Start your barbecue coals.
In a medium sized bowl, add The Spice House spice mix along with the and juice and zest of ½ lemon and enough olive oil to create a paste. Set aside and prep the fish.
Use a sharp knife to score the fish three times on both sides. Stuff the fresh rosemary into the cavity of each fish. Place on a plate, and slather each side of the fish with the Mediterranean paste. If using a fish grate, add the fish to the grate.
Add the fish to the grill and grill for 6-8 minutes on each side.
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Frequently Asked Questions
What is branzino and why cook it whole?
Branzino is European seabass with mild, firm flesh and a clean flavor. Cooking it whole keeps the fish moist and makes it easier to keep intact on the grill while letting the bones add flavor.
How do I prep a whole branzino for the grill?
Have the fish drawn and scaled by your fishmonger or do it at home. Pat dry, score each side three times, stuff the cavity with rosemary, then slather the lemon garlic and herb paste over both sides before grilling.
What is the garlic and herb paste and how do I make it?
Mix the Mediterranean garlic and herb spice blend with the juice and zest of half a lemon and enough olive oil to form a spreadable paste. Rub it over the fish so the flavor seeps into the scores and cavity.
Can I use a gas grill or wood chips instead of lump charcoal?
Yes. A gas grill works fine if preheated well. To get smoky Mediterranean flavor, add wood chips in a smoker box or wrap chips in foil with holes and place over the heat. Lump charcoal gives the most authentic smoke.
How do I know when the branzino is done?
Grill 6 to 8 minutes per side as a guide. The fish is done when the flesh is opaque, flakes easily with a fork, and reaches about 145°F internal temperature near the thickest part.
How do I prevent the fish from sticking to the grill?
Use a well oiled grill grate or a fish grate. Make sure the fish is dry before applying the paste. Let the fish form a sear and release naturally before flipping, and use a wide spatula or the fish grate for safer handling.
Can I use frozen branzino and how should I store leftovers?
Thaw frozen branzino in the refrigerator overnight and pat dry before prepping. Store cooked leftovers in an airtight container in the fridge for 1 to 2 days. Reheat gently in a low oven or skillet to avoid drying out the fish.
What is branzino and why cook it whole?
Branzino is European seabass with mild, firm flesh and a clean flavor. Cooking it whole keeps the fish moist and makes it easier to keep intact on the grill while letting the bones add flavor.
How do I prep a whole branzino for the grill?
Have the fish drawn and scaled by your fishmonger or do it at home. Pat dry, score each side three times, stuff the cavity with rosemary, then slather the lemon garlic and herb paste over both sides before grilling.
What is the garlic and herb paste and how do I make it?
Mix the Mediterranean garlic and herb spice blend with the juice and zest of half a lemon and enough olive oil to form a spreadable paste. Rub it over the fish so the flavor seeps into the scores and cavity.
Can I use a gas grill or wood chips instead of lump charcoal?
Yes. A gas grill works fine if preheated well. To get smoky Mediterranean flavor, add wood chips in a smoker box or wrap chips in foil with holes and place over the heat. Lump charcoal gives the most authentic smoke.
How do I know when the branzino is done?
Grill 6 to 8 minutes per side as a guide. The fish is done when the flesh is opaque, flakes easily with a fork, and reaches about 145°F internal temperature near the thickest part.
How do I prevent the fish from sticking to the grill?
Use a well oiled grill grate or a fish grate. Make sure the fish is dry before applying the paste. Let the fish form a sear and release naturally before flipping, and use a wide spatula or the fish grate for safer handling.
Can I use frozen branzino and how should I store leftovers?
Thaw frozen branzino in the refrigerator overnight and pat dry before prepping. Store cooked leftovers in an airtight container in the fridge for 1 to 2 days. Reheat gently in a low oven or skillet to avoid drying out the fish.
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