This isn’t the first time I was skeptical about putting controversial food on the blog. Maybe the wrong choice of words, but apparently in the “food blogging” world, readers eat with their eyes first, like all I suppose. And looks play a huge part if someone is going to try out your recipe.
I thought about that a few years ago when I made Julia Child’s lobster thermidore. It was per requested for Joe’s birthday and to this day, is probably one of the best meals we have ever made. It was a huge labor of love, taking hours to prepare, so the photos were taken at night without the obliged “daylight” that food photographers swear by.
Now don’t get me wrong, I love taking pictures of food, but like I said previously..I am a cook first. I want you to read the post and fall in love with the recipe, because, honestly everything I put on here is something we absolutely loved and most likely devoured.
Now, with that being said…..how do you feel about food with a face? I remember trips to the fish market where my mom would ooh and ahh over lobster but would freak out when the plate of lobster was face up looking right at her. Fortunately, I didn’t get that fish face anxiety.
We are full fledged fish grillers all through out the summer! As many of you know, we just moved from Southern California to the Pacific Northwest and haven’t lived in the rainy winter months yet, so we are totally taking full advantage of our char-coal grill.
The beautiful thing about whole branzino is that there is little prep. Have the fish monger scale and de-gut the fish (ya…is there a more appropriate way to say that?) and once you’re ready, stuff the fish with lemon slices, fresh herbs, s&p and olive oil.
A tip I do have (as we learned the hard way), grease your grill VERY very well so that when you’re ready to flip your fish, the skin won’t stick.
Happy summer grilling! Tell me what your favorite fish is to grill!?
Yields 2 servings
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 whole branzino (also called sea bass), about 1 lb. each
- 2 lemon, thinly sliced
- Few sprigs of fresh herbs, parsley, cilantro, thyme and/or basil
- Salt and pepper, to taste
- Olive oil for drizzling
- Herb Olive Oil
- 1/4 cup olive oil
- 1/2 lemon, zested and juiced
- Few leaves of fresh herbs (basil, parsley, cilantro)
- Salt and pepper
- Ask your fish monger to clean the branzino well, to de-scale it and de-gut.
- Into the cavity of the fish, season well with salt and pepper and stuff with lemon slices and herbs and a bit of olive oi.
- Season the outsides of the fish with salt, pepper and drizzle with olive oil as well..
- Heat your grill to medium-high heat and cook fish on each side for about 5-7 minutes until the skin is charred and fish looks opaque.
- Once done, reserve to a platter and serve with more lemon and herb olive oil.
- To make herb olive oil, chop fresh herbs finely and mix with olive oil. Add lemon zest and juice and season with salt and pepper.
- Drizzle citrus oil over fish when ready to serve.