• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Zimmy's Nook
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
menu icon
go to homepage
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Us
    • Services
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Seafood

    Grilled Branzino with Jalapeño-Basil Vinaigrette

    Published: Jan 16, 2020 · Modified: Jun 4, 2023 by Zimmy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    If you are a seafood enthusiast 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.

    Two grilled branzinos on a plate with lemon slices and jalapeño-basil vinaigrette.

    This recipe showcases the delicate flavors 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 flavorful fish. The branzino’s tender flesh perfectly absorbs the zesty vinaigrette, making every bite an explosion of flavors. Whether you are planning a dinner party or simply want to treat yourself to a delicious seafood meal, this recipe is a must-try.

    So, let us dive into the world of Mediterranean-inspired cuisine and learn how to create this culinary masterpiece.

    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. 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.
    Two whole branzino fish on a grill griddle being cooked with cherry tomatoes.
    Two whole sea bass and two burgers on the grill.

    Served here with smashed potatoes, grilled broccolini and cherry tomatoes.

    Grilled branzino served with roasted tomatoes, smash potatoes and grilled broccolini.

    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

    Two grilled branzinos on a plate with lemon slices and jalapeño-basil vinaigrette.

    Grilled Branzino with Jalapeño-Basil Vinaigrette

    If you are a seafood enthusiast 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 flavors of the sea while adding a vibrant flavour of fresh herbs with a spicy twist.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Dinner, Entree, Main Course
    Cuisine Mediterranean
    Servings 2 people

    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. 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.

    Video

    Notes

    Tips
    • 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.
    Keyword balsamic basil vinaigrette, basil vinaigrette dressing, grilled whole branzino recipe, grilled whole sea bass recipe, recipe branzino fish, whole branzino fish recipe
    Tried this recipe?Let us know how it was!

    More Seafood

    • Nine salmon sliders with a colourful coleslaw and guacamole.
      Blackened Salmon Sliders with Rainbow Slaw
    • Two bowls of risotto with lobster tails.
      Risotto with Lobster
    • Two Spicy Shrimp Noodle Bowls served with Chinese broccoli and Minneola orange wedges.
      Spicy Shrimp Noodle Bowl
    • A bowl of bacon shrimp and corn chowder with two slices of toast.
      Shrimp & Corn Chowder

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Join our mailing list

    Shop Ooni

    A pepperoni pizza coming out of a flaming Ooni oven.
    Ooni - Ooni Koda 16 Gas Powered Pizza Oven

    Shop Hestan Culinary

    Thomas Keller Insignia™ collection.
    Hestan Culinary - Thomas Keller Insignia™
    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

    More about me →

    It's Grilling Season!

    • A platter of charred chicken drumsticks with a bowl of Peruvian sauce and limes.
      Peruvian Chicken Drumsticks with Spicy Green Sauce
    • A stacked cheese and bacon burger with pickle and marinated onions.
      Zimmy’s Nook Signature Burger
    • A platter of Grilled Chicken Wings & Drums with a spicy Korean BBQ Sauce
      Korean Barbecue Wings (& Drums)
    • Two grilled branzinos on a plate with lemon slices and jalapeño-basil vinaigrette.
      Grilled Branzino with Jalapeño-Basil Vinaigrette

    Follow us!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    JOIN OUR MAILING LIST

    Contact

    • Contact
    • Services

    As a Hestan Culinary and Ooni Affiliate I earn from qualifying purchases.

    Copyright © 2023 Zimmy's Nook