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Mediterranean·Main

Grilled Whole Branzino

A simple and foolproof method for grilling whole fish using a flavorful spice rub and aromatic fresh herbs to ensure the meat stays moist and flaky.

Prep

40m

Cook

10m

Total

50m

Serves

2

Method

  1. 01

    In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, and cayenne to create the seasoned salt mix.

    Step 1
    Watch · 0:23
  2. 02

    Generously season the inside cavity of the gutted fish with the seasoned salt, then stuff the cavity with a bundle of fresh herbs.

    Step 2
    Watch · 1:12
  3. 03

    Place the fish on a piece of parchment paper and brush the outside with olive oil. Season both sides of the skin generously with the remaining salt mix.

    Step 3
    Watch · 2:08
  4. 04

    Optional: Wrap the seasoned fish in the parchment paper and refrigerate for 30 minutes to allow the flavors to penetrate while you prepare the grill.

    Step 4
    Watch · 2:37
  5. 05

    Prepare a medium-hot charcoal fire until coals are ashy. Place the fish on the grill perpendicular to the grates. Grill the first side for about 4 minutes until the skin releases naturally from the metal.

    Step 5
    Watch · 3:01
  6. 06

    Carefully flip the fish using a spatula under the belly and tongs to brace. Grill the second side for another 4 minutes. You may cover the grill for part of this time to create a roasting environment until the internal temperature reaches 135°F (57°C) at the thickest part.

    Step 6
    Watch · 3:41
  7. 07

    Remove from the grill and let rest briefly. Drizzle with fresh olive oil, add an extra pinch of seasoned salt, and serve with fresh lemon wedges.

    Step 7
    Watch · 5:01

From Chef John

  • “That's actually the same way you can tell if a chef is fresh.”
  • “You are after all the naked and afraid of how this is played.”
  • “Don't forget to gnaw around the tail, which is basically the chicken wing of grilled fish.”