Whole Grilled Branzino with Fennel-Orange Olive Salsa

How to Make Whole Grilled Branzino with Fennel-Orange Olive Salsa

1. 1

   Step 1: Make the fennel-orange-olive salsa

   Thinly slice the fennel and segment the oranges over a bowl to catch juices. Add the chopped Kalamata olives, minced garlic, chopped parsley, olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; toss to combine and let sit at room temperature while you prepare the fish so flavors meld.

   For this step

   • 1/3 cupExtra-virgin olive oil
   • 1 largeFennel bulb, thinly sliced
   • 2 mediumOranges (navel or blood), segmented
   • 1/3 cupKalamata olives, pitted and coarsely chopped
   • 1/3 cupFresh flat-leaf parsley, chopped
   • 3 clovesGarlic cloves, minced
   
2. 2

   Step 2: Prep and stuff the fish

   Pat the branzino very dry with paper towels and make 2–3 diagonal shallow cuts through the skin on each side. Rub the outside and inside cavity with a little olive oil, then season inside and out with the remaining salt and pepper. Stuff each cavity with a lemon half (cut-side in), and tuck a few parsley sprigs if desired.

   For this step

   • 2 eachWhole branzino, scaled and gutted
   • 1 largeLemon, halved (for stuffing and charring)
   
3. 3

   Step 3: Set up the grill for two-zone cooking

   Light charcoal and bank the coals to one side for a hot direct zone and a cooler indirect zone, or preheat a gas grill with one burner on medium-high and another off. Scrape and oil the grates well so the skin won’t stick. Aim for a hot direct area for searing and a medium indirect area for finishing.
   
4. 4

   Step 4: Sear and finish the fish on the grill

   Place each fish skin-side down over the direct heat and let sear undisturbed 3–4 minutes until the skin chars and naturally releases from the grate. Use a wide spatula and tongs to flip carefully—support the body to avoid tearing—then move the fish to the indirect zone, skin-side up, to finish 6–10 minutes until the thickest part reaches about 125–135°F for moist, flaky flesh (or cook to 145°F if you prefer fully opaque).
   
5. 5

   Step 5: Char the lemon and rest the fish

   While the fish rests, place the remaining lemon halves cut-side down directly on the grill until nicely charred, about 1–2 minutes. Transfer the fish to a platter, tent loosely with foil and rest 4–5 minutes to let juices redistribute; squeeze some charred lemon over the fish before serving.
   
6. 6

   Step 6: Serve with salsa and finishing tips

   Spoon the fennel-orange-olive salsa over or alongside the rested branzino and garnish with extra parsley. To serve intact whole fish, slide a thin spatula under each side to lift to the plate—if you need to remove the backbone for easier family-style serving, use tongs and a fork to lift the top fillet away from the bones, then lift the backbone out.
   

1. Thinly slice the fennel and segment the oranges over a bowl to catch juices. Add the chopped Kalamata olives, minced garlic, chopped parsley, olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; toss to combine and let sit at room temperature while you prepare the fish so flavors meld.
2. Pat the branzino very dry with paper towels and make 2–3 diagonal shallow cuts through the skin on each side. Rub the outside and inside cavity with a little olive oil, then season inside and out with the remaining salt and pepper. Stuff each cavity with a lemon half (cut-side in), and tuck a few parsley sprigs if desired.
3. Light charcoal and bank the coals to one side for a hot direct zone and a cooler indirect zone, or preheat a gas grill with one burner on medium-high and another off. Scrape and oil the grates well so the skin won’t stick. Aim for a hot direct area for searing and a medium indirect area for finishing.
4. Place each fish skin-side down over the direct heat and let sear undisturbed 3–4 minutes until the skin chars and naturally releases from the grate. Use a wide spatula and tongs to flip carefully—support the body to avoid tearing—then move the fish to the indirect zone, skin-side up, to finish 6–10 minutes until the thickest part reaches about 125–135°F for moist, flaky flesh (or cook to 145°F if you prefer fully opaque).
5. While the fish rests, place the remaining lemon halves cut-side down directly on the grill until nicely charred, about 1–2 minutes. Transfer the fish to a platter, tent loosely with foil and rest 4–5 minutes to let juices redistribute; squeeze some charred lemon over the fish before serving.
6. Spoon the fennel-orange-olive salsa over or alongside the rested branzino and garnish with extra parsley. To serve intact whole fish, slide a thin spatula under each side to lift to the plate—if you need to remove the backbone for easier family-style serving, use tongs and a fork to lift the top fillet away from the bones, then lift the backbone out.