Grilled Branzino with Charred Tomato Salsa

Jake's note

"This late-summer riff highlights sweet charred cherry tomatoes and briny Kalamata olives for a bright, rustic topping. It’s a relaxed dish that shines at an outdoor dinner—easy to scale and forgiving if you prefer the foil-packet method."

Instructions

1. 1

   Make the charred cherry tomato & olive oil salsa

   Heat a cast-iron skillet over high heat or prepare the grill. Add the cherry tomatoes and let them blister and char in a hot pan or on a hot grate until skins blacken and split, about 6–8 minutes, shaking or turning occasionally. Transfer tomatoes to a bowl; add olive oil, chopped Kalamata olives, minced garlic, red wine vinegar, chopped parsley, 1 tsp kosher salt and 1/2 tsp black pepper; toss and let flavors meld while you prep the fish.

   For this step

   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 3/8 cupExtra-virgin olive oil
   • 2 cupsLate-summer cherry tomatoes (halved if large)
   • 3/8 cupKalamata olives, pitted and coarsely chopped
   • 3/8 cupFresh flat-leaf parsley, chopped
   • 3 clovesGarlic cloves, minced
   • 1 tbspRed wine vinegar
   
2. 2

   Prep and stuff the branzino

   Pat each branzino very dry and score the skin once or twice on each side to encourage even cooking. Season cavity and exterior with the remaining 1 tsp kosher salt and 1/2 tsp black pepper; stuff each cavity with a lemon half and a few sprigs of parsley. Brush the outside lightly with a tablespoon of olive oil to help prevent sticking.

   For this step

   • 2 eachWhole branzino, scaled and gutted
   • 1 eachLarge lemon (halved; one for stuffing, one for charring)
   
3. 3

   Set up the grill (two-zone) and preheat

   Prepare a gas or charcoal grill for two-zone cooking: one hot direct side and one cooler indirect side; aim for a grate temperature of roughly 500°F (260°C) over the direct zone. Oil the grates well to prevent sticking. If you prefer a gentler hands-off method, preheat to medium (350–375°F / 175–190°C) and line a large sheet of aluminum foil for the foil-packet option described in the grilling step.
4. 4

   Grill the whole fish (or use foil-packet option)

   For whole-fish grilling: sear each branzino over direct high heat 3–4 minutes per side until the skin chars and releases from the grate; then move to the indirect side and continue cooking 6–8 minutes more with the lid closed, flipping once, until the thickest part registers 135–140°F (57–60°C). For the foil-packet option: place each seasoned fish on a large oil-brushed foil sheet, drizzle with a little olive oil and fold into a sealed packet; cook on the indirect zone 12–15 minutes until 135–140°F. Total cook time varies by fish size; aim for moist, opaque flesh that flakes easily.
   
5. 5

   Char the lemon and rest the fish

   While the fish rests 4–6 minutes off the heat, place the reserved lemon halves cut-side down on the hot grate until deeply charred, about 1–2 minutes. Resting lets juices redistribute and makes the fish easier to transfer. Squeeze a bit of the charred lemon over each fish before serving.
   
6. 6

   Serve with salsa and simple gluten-free sides

   Spoon the charred cherry tomato and olive oil salsa generously over each fish and finish with an extra drizzle of olive oil and a few parsley leaves. Great gluten-free sides: grilled fingerling potatoes tossed with olive oil and rosemary, a simple arugula salad with lemon vinaigrette, or lemon‑herb quinoa tossed with scallions. Leftovers keep 1–2 days refrigerated.
   

1. Heat a cast-iron skillet over high heat or prepare the grill. Add the cherry tomatoes and let them blister and char in a hot pan or on a hot grate until skins blacken and split, about 6–8 minutes, shaking or turning occasionally. Transfer tomatoes to a bowl; add olive oil, chopped Kalamata olives, minced garlic, red wine vinegar, chopped parsley, 1 tsp kosher salt and 1/2 tsp black pepper; toss and let flavors meld while you prep the fish.
2. Pat each branzino very dry and score the skin once or twice on each side to encourage even cooking. Season cavity and exterior with the remaining 1 tsp kosher salt and 1/2 tsp black pepper; stuff each cavity with a lemon half and a few sprigs of parsley. Brush the outside lightly with a tablespoon of olive oil to help prevent sticking.
3. Prepare a gas or charcoal grill for two-zone cooking: one hot direct side and one cooler indirect side; aim for a grate temperature of roughly 500°F (260°C) over the direct zone. Oil the grates well to prevent sticking. If you prefer a gentler hands-off method, preheat to medium (350–375°F / 175–190°C) and line a large sheet of aluminum foil for the foil-packet option described in the grilling step.
4. For whole-fish grilling: sear each branzino over direct high heat 3–4 minutes per side until the skin chars and releases from the grate; then move to the indirect side and continue cooking 6–8 minutes more with the lid closed, flipping once, until the thickest part registers 135–140°F (57–60°C). For the foil-packet option: place each seasoned fish on a large oil-brushed foil sheet, drizzle with a little olive oil and fold into a sealed packet; cook on the indirect zone 12–15 minutes until 135–140°F. Total cook time varies by fish size; aim for moist, opaque flesh that flakes easily.
5. While the fish rests 4–6 minutes off the heat, place the reserved lemon halves cut-side down on the hot grate until deeply charred, about 1–2 minutes. Resting lets juices redistribute and makes the fish easier to transfer. Squeeze a bit of the charred lemon over each fish before serving.
6. Spoon the charred cherry tomato and olive oil salsa generously over each fish and finish with an extra drizzle of olive oil and a few parsley leaves. Great gluten-free sides: grilled fingerling potatoes tossed with olive oil and rosemary, a simple arugula salad with lemon vinaigrette, or lemon‑herb quinoa tossed with scallions. Leftovers keep 1–2 days refrigerated.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

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