Grilled whole branzino (European sea bass)

Grilled whole branzino is simplicity at its finest – this easy recipe gives this mild white fish a wonderful grilled flavor.

INGREDIENTS

Fresh Branzino, cleaned ------ 1 whole
Sea salt ------ 1/2 tsp
Freshly ground black pepper ------ 1/3 tsp
Lemon slices ------ 1-2 slices
Oil ------ 1 tsp

Servings: 1-2

DIRECTIONS

1. PREPARE YOUR CHARCOAL GRILL
Light your preferred charcoal in a chimney starter. Once all the coals are lightly ash-white, pour them evenly into your Bestargot Pixel grill . Insert the wire or mesh cooking grate and heat the grill until hot, about 3 minutes. The temperature should be medium—where you can't hold your hand 5 inches above the grill grate for more than 4 seconds.

2. PREPARE THE FISH
Rinse each branzino and pat it dry inside and out with paper towels. Using a sharp knife, make 3 to 4 shallow cuts about 2 inches apart on both sides of the branzino. Season inside and out with kosher salt and pepper, then fill the cavity of each fish with lemon slices and fresh herbs, if desired.

3. GRILL TIME
Clean the grill grates with a wire brush and wipe them with oil (paper towels and tongs work best). Place the fish on the grill and cook for about 5 to 7 minutes, until the skin begins to crisp. Do not move the fish, or the skin will stick to the grill. To turn, 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, another 5 to 7 minutes. When both eyes of the fish turn white, the fish is done. Transfer to a platter. Serve with lemon wedges and a sprinkle of salt.