Branzino alla griglia

Ingredients

For the vegetables:

• plum tomatoes
• onion
• small potatoes

For the Branzino:

• 1 or 2 whole branzino, scaled, gutted, gills removed, fins trimmed (about 1 lbs)

For the Salmoriglio:

• olive oil

• salt

• black pepper

• 1 lemon

• 1 garlic clove, grated on a microplane zester

• chopped oregano

Instructions

Step 1: Preheat grill and parcook vegetables

• Start parcooking the vegetables
• Preheat the grill
• Season the parcooked vegetables and fish with salmoriglio

Step 2: High-Heat Grill Open Lid

• Open lid. Place the whole branzino on the grill grate. Throw the vegetables in the extra space.

• Sear each side for 3–4 minutes until golden brown and crispy.

• Avoid moving the fish too much—let it naturally release from the grate.

Step 3: Gentle Cooking to Finish

• Turn off the grill and close the lid.

• Let the fish cook through with indirect heat

• Cook until the internal temperature reaches 130–135°F (carryover heat will bring it to 140°F).

Notes