Curtis Stone’s Whole Grilled Branzino with Soy-Ginger Sauce

Cooking fish on the grill imparts a deliciously smoky flavor to the fish. The fantastic whole round branzino needs to turn over once, and the skin prevents the flesh from falling apart and sticking to the grill. Serve these beauties on a platter in the center of the table with a simple sesame-soy sauce, and grill some green beans to go alongside.

Whole Grilled Branzino with Soy-Ginger Sauce

(Makes 4 servings)

2 whole branzini, 1 to 1¼ pound each, scaled, gutted, and fins removed (ask your fishmonger to do this)

3 thumb-size pieces fresh ginger, peeled, 1 thinly sliced, 2 finely chopped

4 scallions, trimmed, 1 cut crosswise into ½-inch pieces, 3 thinly sliced

3 garlic cloves, 1 crushed and halved, 2 finely chopped

1 tablespoon chopped fresh cilantro, plus whole leaves for garnish

¼ cup olive oil

¼ cup reduced-sodium soy sauce

1 tablespoon sugar

1 teaspoon toasted sesame oil

Freshly ground black pepper

 

Prepare grill for medium-high heat.

Using large sharp knife, cut 3 diagonal slits into both sides of each fish (this will allow flavors of marinade to penetrate flesh). Divide sliced ginger, scallion pieces, halved garlic, and chopped cilantro between cavities of fish. Put fish on platter or tray.

In medium bowl, mix chopped ginger, two-thirds of sliced scallions, chopped garlic, olive oil, soy sauce, sugar, and sesame oil. Season with pepper. Spoon ½ tablespoon of marinade over both sides of each fish and marinate fish for 5 minutes. Reserve remaining marinade to serve as sauce.

Oil grill grates. Place fish on grill, close lid, and cook for about 4 minutes per side, or until flesh is firm, white, and flaky but still moist and juicy and skin is crisp. Transfer fish to two platters.

Garnish with remaining sliced scallions and cilantro leaves. Serve with rice and reserved sauce, allowing everyone at table to serve themselves from platters.

Make Ahead: Marinade can be made up to 1 day ahead, covered, and refrigerated.

Per Serving

Calories: 379
Total Fat: 19 g
Saturated Fat: 3 g
Sodium: 733 mg
Carbohydrate: 6 g
Fiber: 0.5 g
Protein: 44 g

Diabetic Exchanges: 6 lean meat, 0.3 vegetable, 3 fat

 

Reprinted from Good Food, Good Life by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission from publisher