How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Branzino with Basil, Lime and Ginger?

You need 12 ingredients. The key ingredients include: Grated zest of 2 limes, 1 teaspoon minced peeled ginger, 1 small shallot, minced, 1/4 cup extra-virgin olive oil, and more.

Is Grilled Branzino with Basil, Lime and Ginger suitable as general?

Yes, Grilled Branzino with Basil, Lime and Ginger falls under the General category and is a great choice for this type of meal.

How do I store leftover Grilled Branzino with Basil, Lime and Ginger?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Branzino with Basil, Lime and Ginger Recipe

Name: Grilled Branzino with Basil, Lime and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grated zest of 2 limes; 1 teaspoon minced peeled ginger; 1 small shallot, minced; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 5 limes; 2 1 -pound whole branzino, gutted and scaled (ask your fishmonger); 1/2 cup fresh basil, plus more for serving; 8 thin slices ginger; Kosher salt and freshly ground pepper; Vegetable oil, for the grill Extra-virgin olive oil, for drizzling; Flaky sea salt, for topping

Grilled Branzino with Basil, Lime and Ginger

Eats Now Editorial Team · 338 kcal · General

1
Cook's note: Branzino is a sustainable fish with mild white flesh.
2
If you can't find it, use small trout.
3
When buying fish, look for taut skin, clear eyes and bright red gills-those are all signs of freshness.
4
Make the marinade.
5
Preheat a grill to medium high.
6
Meanwhile, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a bowl.
7
Stuff the fish.
8
Thinly slice 1 lime.
9
Stuff the slices into the cavity of each fish along with the basil leaves and ginger slices.
10
Set aside half of the marinade for serving, then brush the rest on the fish.
11
Season inside and out with kosher salt and pepper.
12
Grill the fish.
13
Preheat a grill to medium high and brush the grates with vegetable oil.
14
Transfer the fish to the grill and cook until the skin starts to crisp, 5 to 7 minutes.
15
Do not move the fish or the skin will stick to the grill.
16
To flip the fish, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over.
17
Cook the fish on the other side until the skin is crisp, 5 to 7 more minutes.
18
Check the eyes: When they're both white, the fish is done.
19
Transfer to a platter.
20
Cut the remaining 4 limes in half; grill cut side down until caramelized, 3 to 4 minutes.
21
Transfer to the platter.
22
Fillet the fish.
23
Using a fork and starting at the tail end, peel back the skin from one side of the fish; discard.
24
Run a knife along the back of the fish to separate the top and bottom fillets.
25
Use the knife to remove any additional skin along the back.
26
Using a spoon, gently loosen and lift the top fillet away from the bottom fillet.
27
Lift the head and use the spoon to carefully separate the spine from the bottom fillet.
28
Discard the tail, head and stuffing.
29
Remove and discard the skin from the bottom fillet.
30
Repeat with the second fish.
31
Serve.
32
Drizzle the fillets with the reserved marinade; finish with some olive oil and a sprinkle of flaky sea salt.
33
Serve with the grilled limes and more basil.
34
Photograph by Penny De Los Santos

Grilled Branzino with Basil, Lime and Ginger

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