Grilled Branzino with Cilantro-Mint Relish
There are few meals more elegant, delicious, and simple than whole grilled fish. Branzini are a tasty white flesh fish often served in Italy.
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup fresh lime juice
- 1 teaspoon grated peeled ginger
- 1 teaspoon sugar
- 1/2 cup fresh mint, finely chopped plus 4 sprigs for stuffing
- 2 red chiles (such as Fresno or serrano), with seeds, thinly sliced, divided
- 1/3 cup plus 1 tablespoon vegetable oil
- Kosher salt
- 1/4 small white onion, finely chopped
- 2 whole branzino or small red snapper, cleaned
- 1 lime, thinly sliced
Adapted from bonappetit.com
Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and ⅓ cup oil in a medium bowl; season with salt. Set relish aside.
Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 Tbsp. oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish.
DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.