Sharing with you easy, 20 minutes grilled dinner recipe - Whole Branzino seasoned with cajon seasoning, lemons and rosemary sprigs, served with grilled asparagus and cajon seasoned corn on the cob. To me, this-was-less-workout. How?? I know, you are thinking, fish is healthy and has far less calories, hence no-workout. This whole platter with grilled fish as star on plate is indeed very healthy but I am talking about my trips (workout) to kitchen when Vishal is grilling outdoors.
Few things I love about cooking outdoors - no-mess, easy cleanups and great times. The thing I hate when cooking outdoors is - repeat trips to kitchen. I know!!! If Vishal is grilling outdoors, I have to keep going to-and-fro from kitchen to patio until we finally sit to eat. He often grills with so much enthusiasm that his demands keep pouring in whole time! Get me the tongs, get me a plate, take this plate, bring seasoning, bring oil and yada yada yada!!
I try to keep a lot of stuff ready but yet he has something in his list which I sure have missed :) In his books, I am his line-chef at that time. When you are on-line, you can't rest baby!!
Today, when we decided to eat grilled fish for dinner, I prepared everything in advance. As we were just grilling one whole branzino, time spent near grill was anyways far less. Fish grills so quickly and veggies hardly need much time. Still, from seasoning the fish, cutting veggies to getting the platter ready just next to the grill, I took care of everything like a rehearsed parrot. I even kept the knife and spoons ready to eat :) He still announced what he wants next, a lot of time, but mostly I just answered and saved the leg-work. And in no time, fish was ready. hmmm.. lets eat :) :)
Branzino (sliver skinned European Seabass) is great fish for grilling. Once grilled, Branzino's skin gets crispy and brown. If seasoned properly, like I seasoned it with with zesty cajon seasoning and lemon, takes its taste to whole new level. Imagine, crispy yum fish skin with moist and citrus-y inside. oh ho ho ho!!! Doesn't it sound mouthwatering good?
When buying Whole Branzino, make sure to ask butcher to remove rib bone. This really makes eating Branzino far less tricky. First time we bought whole Branzino, I remember Vishal took 30 minutes to finish half of it. Crazy!! right? But bones in whole fish really require some skills to eat fish or ask your butcher to remove bones.
Oh!! I forgot to mention. We always tie stuffed whole fish with kitchen twine. This makes the flipping on grill very less messy since nothing falls in the grill or no stick turning or tossing.
We paired Whole Branzino with grilled veggies (as seen in pictures) and some lemon fried rice. Anything lemony goes great with grilled fish. Don't just believe me. Try for yourself!
Vishal surprise me today with this quick smoke paprika rubbed grilled tofu on the side. Super yummy!! I have to ask head chef, Mr. "Chef De Grilling" for this recipe.
All-in-all whole branzino grilled dinner was great success. I am all ready to repeat it any weekday. Much less work needed and just 15 minutes from grill to dinner table. What else does tired foodie need?
Cajon Seasoned Grilled Whole Branzino with Lemons
Total Time:Prep Time:Cook Time:Cuisine:American (Main Course) Difficulty:Easy
Smart Swap: If can't find Branzino, Red Snapper or Halibut fish can also be grilled whole.
Directions
1.Season inside of Barnzino with salt, black pepper and cajon seasoning. Place lemon slices in a even layer. Season lemon slices with pinch of salt and pepper too. Place rosemary sprigs on the top. Close the fish and tie with twine to keep everything inside (if you prefer). Drizzle 1 tbsp oil on top of fish and season top with salt and pepper as well.
2.While grill is heating up, season the asparagus and corn with salt, pepper, oil and cajon seasoning. Grill fish on hot side of grill for 6 minute each side. Resist the temptation to flip the grill in-between, it may result in tearing of skin. When grill is half way cooked, place corn and asparagus on grill.Grill'em till nicely charred and tender.
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When it's time to enjoy the branzino, start by carefully removing the skin.Then, use your fork and knife to gently separate the flesh from the bones. The meat of the branzino is known for its delicate texture and mild flavor, so take your time to savor each bite.
Why is branzino served whole? Though it's relatively lean, branzino has a wonderful richness when cooked on the bone. In fact, branzino is almost always served whole; it's not an especially large fish, has very few bones, and is firm enough to hold its shape when stuffed and grilled or baked.
4 oz raw of branzino farm-raised whole (European Sea Bass Loup De Mer - Freshdirect) contains 110 Calories. The macronutrient breakdown is 0% carbs, 21% fat, and 79% protein.
What is branzino? Branzino, also known as Eurpoean or Mediterranean sea bass, is a beautiful white fish native to the western and southern coasts of Europe, as well as the northern coasts of Africa.
Branzino is a very light, mild white fish. It's not overly fishy (less fishy-tasting than salmon, mahi mahi, and tuna) and, when cooked properly, it falls right off the bone in lovely tender bites. The skin is completely edible, but do be careful of bones.
Salmon, branzino, sea bass, snapper, flounder, and mackerel skin are all delicious when cooked until crisp. But Usewicz says you should forget about ever trying to eat tuna skin (it's way too tough) or skate skin, which has thorn-like barbs in it (fortunately most skate is sold already cleaned).
Farmed branzino is typically low in mercury and rich in protein, in addition to a number of micronutrients like potassium, selenium, and vitamins B6 and B12. Plus, it is rich in omega-3 fatty acids.
Branzino (plural, branzini) may be the best. Why? Because of their bones. They're high in cartilage, meaning that when the flesh gets hot, instead of overheating and drying out, it melts the cartilage so that the flesh stays succulent long after the fish has hit the right temperature.
Branzino fish is not only delectable but also a healthy choice. Packed with essential nutrients, it offers numerous health benefits. Branzino is an excellent source of lean protein, omega-3 fatty acids, and essential vitamins and minerals.
The FDA recommendation is consumption of eat 2-3 servings a week for European sea bass, and is categorized under the "best choice" section regarding mercury levels. Lastly, branzino is a naturally rich source of minerals including selenium, iodine, calcium, zinc, potassium, phosphorus, and magnesium.
Branzino is a high-quality fish, making it both an excellent choice and an expensive one. If home cooks can't find branzino (or want a cheaper alternative), look for a similar mild, flaky white fish. Many types of fish make fine substitutes for branzino, including black sea bass, flounder, sole, tilapia and cod.
This lean fish filet comes with a mild, slightly sweet flavor. It's perfect for crispy-skin pan fried recipes or baking in the oven. Seatopia's ASC Certified Branzino are farmed by Gümüşdoğa on on a clean antibiotic free, chemical free diet in the deep azure waters of the Adriatic Sea.
The prices were generally in the range of $50 per pound but that is for a whole fish with many parts you will not be eating. My wife and I chose a branzino, which did not have a label indicating the price. The fish wound up costing us more than $150 and was barely enough for two.
Belonging to Family Nototheniidae, this bottom-dwelling, long-living deepwater fish was originally called “Patagonia toothfish” — and with a face that only an ichthyologist would love, it bears zero resemblance to sea basses and temperate basses.
European seabass is sold under various names including Mediterranean seabass, branzino, and loup de mer. In the UK it is sold as European seabass whereas in US, it's most frequently sold as branzino (branzini, plural) and many restaurants serve them whole.
If you've never cooked a whole fish, now is the time! Leaving the bones inside the body, as well as leaving the head on the fish, increases flavor while roasting. And if you love sea bass, you are in for a treat!
When eating a whole branzino, start by carefully removing the skin and then use a fork to gently separate the flesh from the bones. Take care to watch out for small bones, as branzino can have a few. Enjoy the tender, flavorful meat with your preferred sides and accompaniments.
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1.Season inside of Barnzino with salt, black pepper and cajon seasoning. Place lemon slices in a even layer. Season lemon slices with pinch of salt and pepper too. Place rosemary sprigs on the top. Close the fish and tie with twine to keep everything inside (if you prefer). Drizzle 1 tbsp oil on top of fish and season top with salt and pepper as well. 
