Grilled Branzino with Fennel, Lemon, and Shallot

Preparation info
  • Serves


    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

Grilling is a great technique for whole fish and fish on the bone. The bone keeps the meat very moist and succulent. The high heat of the grill dehydrates the skin, crisping and browning it, and the fruit and vegetables stuffed in the fish help, along with the bones, to keep the flesh moist. I recommend serving the fish with the Sautéed Summer Squash, including in the mix the fennel not used for stuffing the fish. Or accompany the fish with potatoes p