Best 2 Grilled Sea Bass Fillets Branzino Ai Ferri Recipes

Grilled sea bass fillets, also known as Branzino ai Ferri, is a classic Mediterranean dish that combines the delicate flavor of sea bass with the smoky aroma of grilling. This simple yet elegant dish is perfect for a summer meal, and can be easily prepared with a few basic ingredients. The key to a perfectly grilled sea bass is to cook it over high heat so that the skin becomes crispy while the flesh remains moist and flaky. Serve grilled sea bass fillets with a variety of accompaniments such as roasted vegetables, grilled lemons, or a simple salad to create a delicious and satisfying meal.

Here are our top 2 tried and tested recipes!

GRILLED BRANZINO WITH BASIL, LIME AND GINGER

Grilled Branzino with Basil, Lime and Ginger image

Provided by Geoffrey Zakarian

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Grated zest of 2 limes
1 teaspoon minced peeled ginger
1 small shallot, minced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
5 limes
2 1-pound whole branzino, gutted and scaled (ask your fishmonger)
1/2 cup fresh basil, plus more for serving
8 thin slices ginger
Kosher salt and freshly ground pepper
Vegetable oil, for the grill Extra-virgin olive oil, for drizzling
Flaky sea salt, for topping

Steps:

Make the marinade. Preheat a grill to medium high. Meanwhile, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a bowl.
Stuff the fish. Thinly slice 1 lime. Stuff the slices into the cavity of each fish along with the basil leaves and ginger slices. Set aside half of the marinade for serving, then brush the rest on the fish. Season inside and out with kosher salt and pepper.
Grill the fish. Preheat a grill to medium high and brush the grates with vegetable oil. Transfer the fish to the grill and cook until the skin starts to crisp, 5 to 7 minutes. Do not move the fish or the skin will stick to the grill. To flip the fish, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over. Cook the fish on the other side until the skin is crisp, 5 to 7 more minutes. Check the eyes: When they're both white, the fish is done. Transfer to a platter. Cut the remaining 4 limes in half; grill cut side down until caramelized, 3 to 4 minutes. Transfer to the platter.
Fillet the fish. Using a fork and starting at the tail end, peel back the skin from one side of the fish; discard. Run a knife along the back of the fish to separate the top and bottom fillets. Use the knife to remove any additional skin along the back. Using a spoon, gently loosen and lift the top fillet away from the bottom fillet. Lift the head and use the spoon to carefully separate the spine from the bottom fillet. Discard the tail, head and stuffing. Remove and discard the skin from the bottom fillet. Repeat with the second fish.
Serve. Drizzle the fillets with the reserved marinade; finish with some olive oil and a sprinkle of flaky sea salt. Serve with the grilled limes and more basil.

GRILLED SEA BASS

Grilled Sea Bass image

This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!

Provided by ZSTYLIN

Categories BBQ & Grilling Seafood

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 ½ tablespoons extra virgin olive oil

Steps:

Preheat grill for high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 0.8 g, Cholesterol 77.9 mg, Fat 12.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 4.9 g, Sodium 237 mg, Sugar 0.1 g

Tips:

Choose the freshest sea bass fillets possible. Look for fillets that are firm and have a slightly translucent appearance. Avoid fillets that are discolored or have a strong fishy smell.
Pat the sea bass fillets dry before grilling. This will help to prevent the fish from sticking to the grill and will also help to create a crispy skin.
Season the sea bass fillets generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Preheat your grill to medium-high heat. If you are using a charcoal grill, let the coals burn until they are white-hot.
Grill the sea bass fillets for 4-5 minutes per side, or until they are cooked through. The fish is cooked through when it flakes easily with a fork.
Serve the grilled sea bass fillets immediately with your favorite sides. Some popular sides include roasted vegetables, grilled lemon wedges, or a simple green salad.

Conclusion:

Grilled sea bass fillets are a delicious and healthy meal that can be enjoyed by people of all ages. The fish is mild in flavor and has a firm texture, making it a great choice for grilling. By following the tips in this article, you can grill sea bass fillets that are perfectly cooked and full of flavor. So next time you're looking for a healthy and delicious meal, give grilled sea bass fillets a try!