Grilled Branzino with Corn, Zucchini and Onion
I arrived at the farmers market a bit late over the weekend and the fish lady was out of my usual buys so I decided to make something I’d never made before. Although I’ve eaten my fair share of whole fish, whether it be sauteed, baked, grilled or fried, I’d never actually prepared a whole fish myself. So, with what better fish to start than the small branzino?
Branzino, also known as Mediterranean sea bass, is a delicious fish you’ll find mostly cooked whole which is due to their convenient pan size. This is a high-protein white fish with a mild, delicate flavor which makes it easy to pair as it goes well with just about anything. I decided to go with some vegetables on the grill to serve with my branzino. Why dirty the kitchen when you can cook everything in one place?! Other ideas for sides include mashed potatoes with spinach or a delicious salad.
1 lb Branzino, whole
1/2 lemon sliced thin
thyme (fresh), handful
2 ears of corn
1 large onion
Stuff branzino with salt rocks, cayenne pepper, lemon and tarragon. Coat outside of the fish with coconut oil and salt n pepper. Place in fridge until ready for grilling.
Peel back corn husks to expose the ears and soak in cold water for 10 minutes. Shake off excess water and coat both corn ears with coconut oil and salt n pepper to taste. Place corn on grill for about 15-20 minutes turning every 5 minutes or so. Slice onion in half and coat with oil, salt n pepper and cook 10 minutes flipping once halfway through. Sliced zucchini doesn’t take much time on the grill so cook for about 7 minutes flipping once.
Branzino will go on the grill over medium high flame and cook 7 minutes on each side. Be sure not to overcook.