What does the account give?
By registering on the site, you can:
  • Add your own recipes.
  • Participate in ongoing competitions with various valuable prizes.
  • Save your favorite recipes in "Bookmarks".
  • Ask the authors of the recipes questions and get answers.
Sign on

Grilled Whole Branzino with Chermoula

 Bookmark this page
Grilled Whole Branzino with Chermoula


3 (1 lb.) whole branzinos, flaked, without fins
6 large mint sprigs
12 (2-inch) strips of lemon zest (with 2 lemons)
¼ cup olive oil
1 teaspoon kosher salt
1 ½ teaspoons black pepper
2 cups loosely packed fresh coriander leaves
2 cups loosely packed fresh flat parsley leaves
½ cup loosely packed fresh mint leaves
2 teaspoons ground cumin
1 teaspoon hot smoked paprika
½ teaspoon ground coriander
4 garlic cloves
3/4 cup extra-virgin olive oil and a little more to serve
3 tablespoons fresh lemon juice (from 1 large lemon)
1 teaspoon kosher salt
6 lemon slices

To make

Take advantage of the summer sun and prepare a grilled dinner.
Prepare the fish: Make 3 diagonal incisions (1/4-inch deep) on each side of the fish. Place the mint sprigs and lemon zest strips in the fish cavity. Refrigerate for 1 to 2 hours. Rub the fish with olive oil and sprinkle with salt and pepper.Prepare the chermula: Chop the coriander, parsley, mint, cumin, paprika, coriander, and garlic in a food processor until smooth, 8-10 times. Add the olive oil, lemon juice and salt; cook until it is finely chopped, 5-10 seconds.Prepare a wood-fired or charcoal grill. (See the "Baked in the Oven" section below.) Cover the vents on the grill cover completely. (This is important; by closing the air vents, you will block the oxygen supply to the fire, so that no flames will burn to the fish.) Place the fish on a greased wire rack and place on a direct fire. Close the grill lid immediately. Saute, undisturbed, until the skin is crisp and charred, 3-4 minutes. Using a spatula to avoid tearing the skin, carefully turn the fish over, charred side up; place on indirect fire. Sprinkle each fish with 1 1/2 tablespoons of chermula. Open the vents on the grill lid; close the lid and grill until the fish is easily separated with a fork and the thermometer inserted in the thickest part reads 140 ° F, 7 to 9 minutes.Place the remaining chermula on a platter. Top with the fish. Serve with lemon wedges and drizzle with olive oil if desired.
  Views: 14
  Published: 11/20/2023 7:55 PM

Was this recipe helpful to you?


Similar recipes

Comments (0)

No comments