The farmed variety began appearing on American restaurant menus a in the early 2000s, when the European farming operations ramped up production.
How To Tell if Branzino Is Fresh
Branzino, which is the fish’s name in Northern Italy, generally runs about one pound each and is almost always sold whole and gutted. This is a good thing, since it’s far easier to discern whether a fish is fresh when it still has its eyes and gills. Here’s what you’re looking for:
Bright, clear eyesBright red gillsAvoid fish with sunken, red eyes and brownish gills. This means the fish has gone off.
We found ours at Whole Foods quite by accident—I saw the whole fish in the case and was immediately seduced by the sight of a whole fish, with gleaming clear eyes. I had to have it. When I asked the price, I was even happier. It was only $9.99 a pound, which is pretty cheap for Whole Foods. The relatively low price is because the fish is farmed. Should you ever see a wild branzino on sale in the United States, it’ll set you back at least $30 a pound—and I’ve only seen one in a market once, and that was at the Fulton Fish Market in New York City.
Can’t Find Branzino?
No problem. Midwesterners actually have the perfect alternative in the walleye. The flavor, texture, and bone structure are nearly identical. Other great alternatives would be Pacific rock cod, Atlantic black seabass, a large croaker, or a small red drum or striped bass. Basically, you want a whole fish (scaled and gutted, of course) that is just about the size of a platter. Purists eat their branzino solely with salt and lemon. We’ve created a rosemary vinaigrette that goes great with the fish. Simply drizzle it over right when you serve.
What To Serve With Branzino
This grilled fish recipe goes well with crusty bread and a glass of pilsner beer or white wine. Incidentally, the vinaigrette for this recipe would also be great with potatoes, chicken, or turkey – or just over a tossed salad.
Wash the fish under cold water first and pat it dry.Remove any remaining gills or scales on the branzino.Use a very sharp knife when cutting slits into the fish. A dull knife will result in ragged slits that won’t look as elegant when the fish is placed on the table.Don’t forget to prepare the grill before putting grilling the fish. Make sure it’s clean from previous uses.
Serving Grilled Branzino
Use a spatula or a fork to lift the meat from the bones and transfer it to dinner plates. Work from the centerline of the fish outward toward the fins, angling back toward the tail.
More Grilled Fish Recipes to Try!
Grilled Trout with Dill and Lemon Grilled Salmon with Peach Salsa Grilled Fish Tacos with Strawberry Pineapple Salsa Grilled Swordfish Steaks with Lemon Oregano Marinade Easy Grilled Salmon
Fresh rosemary is preferred for this recipe, but you can substitute 1 heaping teaspoon of dried rosemary if necessary. Turn the blender on low and take the removable cap off the lid. Hold your hand over the hole, as it might spit a little. Pour the olive oil in slowly and put the cap back on. Turn the blender off and scrape the sides down one more time. Turn the blender back on low, then high for 60 seconds. Fold the paper towel over several times, moisten it with the vegetable oil, and hold it with tongs to wipe down the grill grates. Open the lid and, using tongs, gently see if you can lift the fish off the grates cleanly. Don’t actually do this, but check for sticky spots. If you have some, get a metal spatula. Use the spatula to dislodge the fish from the sticky spots. Using tongs in one hand, and the spatula in another, gently flip the fish over. If it sticks, no biggie. It happens sometimes. If the fish is too long or seems like it might break in half, use two metal spatulas instead of the tongs-and-spatula set-up.
