Grilled Branzino With Cilantro-Mint Relish
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 small
White Onion (finely chopped)1 cup
Lime Juice (fresh)1 tsp
Ginger (grated peeled)1 tsp
SugarDirections:
1
Prepare grill for medium-high heat
2
Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and 1/3 cup oil in a medium bowl; season with salt
3
Set relish aside
4
Season inside of fish with salt
5
Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine
6
Drizzle with remaining 1 tablespoon oil; season with salt
7
Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side
8
(If a small knife slides easily through the thickest part of flesh, the fish is done
9
) Serve with relish
10
DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead
11
Cover separately and chill
12
Prepare grill for medium-high heat
13
Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and 1/3 cup oil in a medium bowl; season with salt
14
Set relish aside
15
Season inside of fish with salt
16
Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine
17
Drizzle with remaining 1 tablespoon oil; season with salt
18
Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side
19
(If a small knife slides easily through the thickest part of flesh, the fish is done
20
) Serve with relish
21
DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead
22
Cover separately and chill