If you love seafood and are looking for a delicious and healthy meal that will impress your taste buds, then grilled branzino with a jalapeño-basil vinaigrette is an exceptional choice.
This recipe showcases the delicate flavours of the sea while adding a vibrant flavour of fresh herbs with a spicy twist.
Branzino, also known as European sea bass or Lavraki, is a delicate and flavourful fish. The branzino’s tender flesh perfectly absorbs the zesty vinaigrette, making every bite an explosion of flavours. Whether you are planning a dinner party or simply want to treat yourself to a delicious seafood meal, this recipe is a must-try.
Ingredients
Jalapeño-Basil Vinaigrette
- Jalapeños
- Red onion
- Garlic
- Dijon mustard
- Balsamic vinegar
- Kosher salt
- Black pepper
- Olive oil
- Basil
Branzino
- Branzino
- Olive oil
- Kosher salt
- Black pepper
- Basil
- Lemon slices
See recipe card for quantities.
Instructions
Prepare the vinaigrette
Char the jalapeños directly on a grill, gas stove burner or on a hot griddle pan. Remove jalapeños, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
In a food processor add the chiles, onion, garlic, mustard, vinegar, salt & pepper, and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Add the basil and blend to combine.
Preheat the grill
Heat grill to medium-high heat (approximately 400°F).
Prepare the fish
Rinse the branzino under cold water and pat dry using paper towels.
Brush both sides of the fish with the oil and season inside and out with the salt and the pepper. Stuff the cavity of each fish with some of the basil and three lemon slices to infuse extra flavor during grilling.
Using butchers' twine, tie the fish closed around the open cavity.
Grill the branzino
Grill the fish until slightly charred on 1 side, about 5 to 7 minutes. Using a fish or wide spatula, carefully turn the delicate fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes more or until the flesh is opaque and easily flakes with a fork. Cooking times may vary depending on the size of the fish, so keep a close eye on them to prevent overcooking
Serve and enjoy
Remove the grilled branzino from the grill and transfer them to a serving platter. Drizzle the jalapeño-basil vinaigrette generously over the grilled fish. Serve immediately with additional lemon wedges and a bowl of the vinaigrette.
Watch how this recipe was made here.
Tips
- When selecting branzino, look for fish that have clear, bright eyes and firm flesh.
- If you prefer a milder vinaigrette, you can reduce the amount of jalapeño or remove the seeds entirely.
- Pair this dish with grilled vegetables, smashed potatoes or rice to complete your meal.
- To make grilling easier, you can place the fish on a griddle, in a grill basket or use foil to create a makeshift “boat” to hold the fish while grilling.
Served here with smashed potatoes, grilled broccolini and cherry tomatoes.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Grilled Branzino with Jalapeño-Basil Vinaigrette
Ingredients
Jalapeño-Basil Vinaigrette
- 2 jalapeños grilled, skins removed then chopped (seeds removed, optional)
- 3 tablespoons diced red onions
- 2 cloves garlic chopped
- 2 tablespoons Dijon Mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup olive oil
- 4 tablespoons finely chopped basil leaves
Grilled Branzino
- 2 whole branzino about 1 pound each, scaled and gutted, head and tail intact
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 bunch fresh basil
- 1 lemon sliced in rings
Instructions
- Prepare the vinaigrette. Char the jalapeños directly on a grill, gas stove burner or on a hot griddle pan. Remove jalapeños, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
- In a food processor add the jalapeños, onion, garlic, mustard, vinegar, salt & pepper, and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Add the basil and blend to combine.
- Preheat the grill. Heat grill to medium-high heat (approximately 400°F).
- Prepare the fish. Rinse the branzino under cold water and pat dry using paper towels.
- Brush both sides of the fish with the oil and season inside and out with the salt and the pepper. Stuff the cavity of each fish with some of the basil and three lemon slices to infuse extra flavor during grilling.
- Using butchers' twine, tie the fish closed around the open cavity.
- Grill the branzino. Grill the fish until slightly charred on 1 side, about 5 to 7 minutes. Using a fish or wide spatula, carefully turn the delicate fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes more or until the flesh is opaque and easily flakes with a fork. Cooking times may vary depending on the size of the fish, so keep a close eye on them to prevent overcooking
- Serve and enjoy. Remove the grilled branzino from the grill and transfer them to a serving platter. Drizzle the jalapeño-basil vinaigrette generously over the grilled fish. Serve immediately with additional lemon wedges and a bowl of the vinaigrette.
Video
Notes
- When selecting branzino, look for fish that have clear, bright eyes and firm flesh.
- To make grilling easier, you can place the fish on a griddle, in a grill basket or use foil to create a makeshift “boat” to hold the fish while grilling.
- If you prefer a milder vinaigrette, you can reduce the amount of jalapeño or remove the seeds entirely.
- Pair this dish with grilled vegetables, smashed potatoes or rice to complete your meal.
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