Grilled Whole Branzinos With Chermoula
It may be a little hard to pronounce, but it's definitely delicious!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Ingredients
- 3 Branzinos
- 3 Mint Sprigs
- Lemon Peel Strips
- 1/4 cup Olive Oil
- 1 tspn Salt
- 1 1/2 tspn Black Pepper
Chermoula
- 2 cups Cilantro
- 2 cups Parsley
- 1/2 cup Mint Leaves
- 2 tspn Cumin
- 1 tspn Smoked Paprika
- 1/2 tspn Coriander
- 4 Garlic Cloves
- 3/4 cup Olive OIl
- 3 tbsp Lemon Juice
- 1 tspn Kosher Salt
Instructions
-
Stuff the branzinos with a mint sprig and lemon peel strips and chill for 1-2 hours.
-
Drizzle the olive oil over the fish and coat entire fish.
-
Sprinkle salt and pepper over the fish.
Chermoula
-
In a food processor or blender, combine the cilantro, parsley, mint leaves, cumin, smoked paprika, coriander, and garlic cloves and chop. Add the olive oil, lemon juice, and salt and process.
Cooking
-
Place fish over direct heat on a grill for 4-5 minutes on each side with the vent closed. Top with 1 1/2 tbsp of Chermoula and grill for 7-9 minutes more with the vent open. Serve on top a thin layer of Chermoula on a plate.
