
(Family Features) Whether you’re a seasoned grilling expert or new to backyard barbecuing, expanding your menu with seafood offers a fun, flavorful way to bring life to outdoor entertaining.
Grilling fish is different than traditional fare like burgers and steaks, however. One method capturing the attention of chefs and amateur barbecue enthusiasts alike is electric grilling. With technology innovations that enable higher heat and more precise control, along with easy-to-use, guided cooking delivered via smartphone apps, grilling seafood can be simpler than ever.
Find more recipes and electric grilling advice at CurrentBackyard.com.
Grilled whole branzini with fresh herb sauce
Recipe courtesy of chef Alton Brown on behalf of Current Backyard
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 4
Fresh Herb Sauce:
2 tablespoons chopped dill
1/4 cup chopped parsley
2 tablespoons chopped chives
1 small garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 tablespoon lemon zest
1 tablespoon lemon juice
3/4 cup extra-virgin olive oil
Branzini:
2 head-on whole branzini (about 1 pound each), cleaned and scaled
2 teaspoons kosher salt
1 lemon, sliced into six rounds
6-8 sprigs dill
6-8 sprigs parsley
2 teaspoons extra-virgin olive oil
To make fresh herb sauce:
In small bowl, combine dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice and olive oil; set aside.
Set both sides of grill to 650 F (high) and close lid.
To prepare branzini:
Season fish inside and out with kosher salt. Fill cavity of each fish with lemon slices, dill sprigs and parsley sprigs then tie with kitchen twine to secure. Refrigerate until ready to grill.
Evenly coat skin of both fish with olive oil. Insert temperature probe into thickest part of flesh of each fish, parallel to dorsal fin, then place on grill with belly sides toward you. Close lid and cook 5 minutes.
Open lid and gently turn fish over with thin metal spatula or two forks. Close lid and cook 5 minutes, or until internal temperature reaches 145 F.
Transfer fish to platter and remove twine. Serve fish topped with fresh herb sauce.
Grilling fish is different than traditional fare like burgers and steaks, however. One method capturing the attention of chefs and amateur barbecue enthusiasts alike is electric grilling. With technology innovations that enable higher heat and more precise control, along with easy-to-use, guided cooking delivered via smartphone apps, grilling seafood can be simpler than ever.
Find more recipes and electric grilling advice at CurrentBackyard.com.
Grilled whole branzini with fresh herb sauce
Recipe courtesy of chef Alton Brown on behalf of Current Backyard
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 4
Fresh Herb Sauce:
2 tablespoons chopped dill
1/4 cup chopped parsley
2 tablespoons chopped chives
1 small garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 tablespoon lemon zest
1 tablespoon lemon juice
3/4 cup extra-virgin olive oil
Branzini:
2 head-on whole branzini (about 1 pound each), cleaned and scaled
2 teaspoons kosher salt
1 lemon, sliced into six rounds
6-8 sprigs dill
6-8 sprigs parsley
2 teaspoons extra-virgin olive oil
To make fresh herb sauce:
In small bowl, combine dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice and olive oil; set aside.
Set both sides of grill to 650 F (high) and close lid.
To prepare branzini:
Season fish inside and out with kosher salt. Fill cavity of each fish with lemon slices, dill sprigs and parsley sprigs then tie with kitchen twine to secure. Refrigerate until ready to grill.
Evenly coat skin of both fish with olive oil. Insert temperature probe into thickest part of flesh of each fish, parallel to dorsal fin, then place on grill with belly sides toward you. Close lid and cook 5 minutes.
Open lid and gently turn fish over with thin metal spatula or two forks. Close lid and cook 5 minutes, or until internal temperature reaches 145 F.
Transfer fish to platter and remove twine. Serve fish topped with fresh herb sauce.