Grilled Whole Branzino, Crispy Skin and Moist Flesh
Whole fish on the grill scares people. It should not. Score the skin, pack the cavity with lemon, herbs, and garlic, and oil a screaming-hot grate. The only rule is patience. Do not touch it until the skin releases on its own. Flip once. Crispy skin, moist flesh, done.
- Method
- Hot & Fast grill
- Total time
- 30 min
- Target internal temp
- 130F to 135F
- Gear
- Folding Spatula, fish grate or clean grill, fish
- Difficulty
- Medium
- Serves
- 2
Ingredients
- 2 whole branzino or 1 small snapper, scaled and gutted
- 1 lemon, sliced into thin rounds
- A handful of fresh herbs (parsley, thyme, dill)
- 2 cloves garlic, smashed
- 3 tbsp olive oil
- Kosher salt and black pepper
The Cook
- 01
Pat the fish bone dry inside and out. Wet skin will not crisp. It steams and sticks.
- 02
Score the skin with three diagonal cuts per side, down to the bone.
- 03
Salt the fish inside and out. Stuff the cavity with lemon, herbs, and garlic. Rub the skin with oil.
- 04
Get the grate screaming hot and oil it well right before the fish goes down.
- 05
Lay the fish down and leave it. Do not move it for 5 to 6 min. The skin releases when it is ready. Forcing it early tears the skin.
- 06
Slide the spatula fully under, flip once, and grill the second side 4 to 5 min.
Doneness
The flesh at the thickest part should be opaque and pull from the bone, around 130F to 135F internal. The skin should be crackly and lift in one piece. A toothpick slides through the back with no resistance.
Pro Tip
The number one failure is flipping too soon. If the fish fights the spatula, it is not ready. Give it another minute and it lets go clean.
Questions
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