CITRUS-STUFFED BRANZINI
This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is done when the inside of the stomach is dry.
Provided by Angelo Acquista
Categories HarperCollins Wheat/Gluten-Free Low Carb Fish Seafood Grill Healthy Dinner Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings
Number Of Ingredients 6
Steps:
- Clean the grill or grill pan, grease it generously with olive oil (or any vegetable oil), and preheat it over medium heat.
- Season the insides and outsides of the fish with salt, then rub them with 2 tablespoons of the olive oil.
- Grate the zest from 1 of the lemons and 1 of the oranges; squeeze the juice from 1 of the lemons. Combine the zests and the juice and stir. Cut the remaining lemons and oranges into ¼ inch rounds. Fill the cavity of each fish with the citrus slices and the basil leaves. To the zest-and-juice mixture, add the remaining 2 tablespoons of olive oil. Stir well, then let the zest sink to the bottom.
- Put the fish on the heated, oiled grill, using indirect medium heat, and cook with the lid closed (see Note). After grilling them for about 10 minutes on one side, turn the fish over and cook them for 7 to 10 minutes longer.
- While the fish are still hot, spoon the oil and lemon juice mixture over them, leaving the bitter zest behind.
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Rjay lyn Lao fuentes
[email protected]This recipe was easy to follow and the Branzini came out delicious. I would recommend this recipe to anyone who loves seafood.
Victor Stojanovich
[email protected]I made this recipe for a dinner party last night, and it was a huge success! Everyone loved the Branzini and the citrus stuffing. I will definitely be making this again.
larianocka
[email protected]This recipe was a disaster! The Branzini was dry and the citrus stuffing was mushy. I would not recommend this recipe to anyone.
Rachit Chhetri
[email protected]I've tried this recipe twice now, and both times the Branzini came out overcooked. I'm not sure what I'm doing wrong.
Wadson Neston
[email protected]This recipe was amazing! The Branzini was cooked perfectly and the citrus stuffing was incredible. I will definitely be making this again.
Zohaib Rajput
[email protected]Overall, I thought this recipe was just okay. The Branzini was cooked well, but the citrus stuffing was a bit bland.
Aaliyah Voepel
[email protected]I thought the citrus stuffing was a bit overpowering for the Branzini. I would recommend using a milder stuffing next time.
Rita Sandoval
[email protected]This recipe was a bit too complicated for me, and the Branzini came out a little dry.
Nisha Baniya
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The Branzini is always cooked perfectly, and the citrus stuffing is so flavorful.
Khuzaim Sial
[email protected]Easy to follow recipe with delicious results. The citrus stuffing really complemented the fish.
RDH Hassan
[email protected]The Branzini came out moist and flaky, and the citrus stuffing was tangy and refreshing. I will definitely be making this dish again!
Rafting Adventure
[email protected]This Citrus Stuffed Branzini recipe was an absolute delight! The fish was cooked to perfection, and the citrus stuffing was incredibly flavorful. I highly recommend this recipe to anyone who loves seafood.