This Grilled Crispy Whole Mediterranean Branzino recipe comes from Joe Gurrera’s cookbook, “Joe Knows Fish.” Gurrera is the owner of Citarella.
Ingredients
• 2 tablespoons extra-virgin olive oil, plus more for brushing the grates and for serving.
• 2 (1-pound) whole branzini, cleaned.
• Sea salt to taste.
• 2 to 4 sprigs of fresh rosemary.
Recipe
Preheat your stovetop grill pan or outdoor grill over the highest heat. Brush or spray the grates with oil.
Rinse the fish and pat them dry with paper towel, both inside and out. Put them in a large bowl and drizzle with the olive oil. Using your hands, rub the oil evenly all over both sides of the fish and inside the bellies. Season with salt and place the rosemary inside the bellies.
Place the fish on the preheated grill and cook for 5 minutes. Then, using tongs, carefully pick the fish up by the head, flip it over, and grill for another 5 minutes. Whatever you do, don’t move it. Don’t touch it. Just wait the entire 5 minutes, then drizzle with olive oil to finish and serve immediately.