WHOLE GRILLED BRONZINO

Posted on August 01, 2014 by Don Roden | 0 comments

Grilling season is in full swing and we are loving every second of it!  We really enjoy cooking whole fish on the grill, especially Bronzino.  We often get them wild-caught from the Mediterranean and we recommend cooking them whole because it imparts a nice richness into the flavor of the fish.  We kept it simple with just fresh herbs, lemon, garlic, salt and pepper but we have a great selection of different rubs and marinades in the shop that work great with fish.  Red Snapper and Stripped Sea Bass are other good options for whole fish on the grill!

 

 

 

Ingredients:

2 whole Bronzino

2 diced garlic cloves

1 sliced lemon

1/2 c. of chopped parsley

1/4 c. of a quality Extra Virgin Olive Oil

1/4 c. of lemon juice

salt & pepper to taste

 

On the Grill:

1 lemon - halved and grilled

 

Step 1 - Chop the parsley, dice the garlic and mix in with the olive oil, lemon juice, and salt and pepper

Step 2 - Brush the inside and outside of the fish with your mix then stuff with lemon slices 

Step 3 - Coat the rack of your grill with olive oil

Step 4 - Heat your grill to a Medium-High heat or 400 degrees

Step 5 - Cook for 6-7 minutes on each side, finish with a dash of sea salt and squeezed grilled lemon half to taste and enjoy!

(**If you decide not to grill, you can cook it in the oven at 375 degrees uncovered for 20 minutes**)

 

 

 

This fish pairs exceptionally well with a rich and full-bodied white wine. At The Organic Butcher, we are now carrying an amazing Chardonnay by local winery, Tarara Winery, located just down the road in Leesburg, VA., that is perfect for this dish!

This bottle is rich and complex with aromas of baked apple, mandarin, crème fraiche, and a slight smokiness that adds to the flavors of your dish. The Chardonnay has a long mouth-feel with a bright acidity, making it perfect for pairing with fish! This is genuinely one of the best bottles of white wine I've tried all summer.  

 

I decided to stick with a mediterrean theme and picked up some local tomatoes and organic cucumbers from the shop and made a quick tossed salad with feta cheese, vinegar, salt and pepper.  This meal can impress anyone and requires very little time and effort!  

Enjoy!

 

 

Posted in Big Green Egg, Branzino, Cooking Instructions, Fish, Grilling, Local, Recipes, Seafood, Wine