GRILLED WHOLE PEPPERS RECIPES

Name: Grilled Whole Branzino
Cook time: 25 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: Zest and juice of 1 lemon; 1/4 cup extra-virgin olive oilu00A0; 2 cloves garlic, mincedu00A0; 2 teaspoons chopped capersu00A0; 2 tablespoons chopped fresh parsleyu00A0; 2 tablespoons chopped fresh dillu00A0; 1 tablespoon chopped fresh tarragonu00A0; Kosher saltu00A0and freshly ground black pepperu00A0; One 2- to 2 1/2-pound branzino or whole brook trout, fins trimmed, gutted and scaled; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 4 cloves garlic, crushedu00A0; 1 lemon, slicedu00A0; Kosher salt andu00A0freshly ground black pepperu00A0; 1/2 cup extra-virgin olive oilu00A0

GRILLED WHOLE BRANZINO RECIPE | GEOFFREY ZAKARIAN | FOOD ...

Grilled Whole Branzino Recipe | Geoffrey Zakarian | Food ... image

Provided by Geoffrey Zakarian

Categories main-dish

Total Time 1 hours 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons chopped capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
One 2- to 2 1/2-pound branzino or whole brook trout, fins trimmed, gutted and scaled
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 cloves garlic, crushed
1 lemon, sliced
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper.
For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F).
Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill.
Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don't have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.)
Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes.
Place fish on a platter and dress with the Salmoriglio sauce.

GRILLED WHOLE BRANZINO RECIPE | GEOFFREY ZAKARIAN | FOOD ...

Grilled Whole Branzino Recipe | Geoffrey Zakarian | Food ... image

Provided by Geoffrey Zakarian

Categories main-dish

Total Time 1 hours 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons chopped capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
One 2- to 2 1/2-pound branzino or whole brook trout, fins trimmed, gutted and scaled
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 cloves garlic, crushed
1 lemon, sliced
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper.
For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F).
Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill.
Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don't have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.)
Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes.
Place fish on a platter and dress with the Salmoriglio sauce.

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