Grilled Branzino

lemon-dill couscous with grilled zucchini

We are bringing the European Summer vibes home with this Grilled Branzino and Lemon-Dill Pearl Couscous served with Sunflower Sprouts and Grilled Baby Zucchini.

The inspo: my instagram explore page. I am seeing these gorgeous trips filled with views of the Mediterranean Coast. So I thought to myself why not recreate a light and bright refreshing meal that I can make on my little suburban deck and transport us to the Med.

Now lets get real, a whole fish can seem intimidating and some people don’t love the fact that your meal is staring right back at you… which is TOTALLY UNDERSTANDABLE. So I am here to give you a tips/suggestions.

1. Picking the fish: You want to buy the freshest whole fish possible, look for a fish that has clear eyes. Cloudy eyes suggest it is less fresh. Also keep in mind that you don’t want to buy them too far ahead of time because it will lose its peak freshness. I like to use them within 24-48 hours of purchasing.

2. Where to buy: Typically speaking I usually buy my whole fish with either a Fishmonger at my Local Farmers Market or Whole Foods. If you live near a coast there are many other options for you such as a local fish mart.

3. Cleaning/Gutting: Don’t be afraid to ask your fishmonger/seafood counter to clean and gut your fish for you. They have all of the necessary tools to be able to Scale, Gut, and prep your fish so it’s ready to cook once you get home.

4. What to ask:

   1. Scaled and Gutted: Fish gets cleaned out and scales are removed.

   2. Dressed: You can opt for them to remove the head and/or tail

   3. Butterfly: Backbone is removed, splits the whole fish in half but it remains intact. Head and tail are usually still on (not every fishmonger will do it but it never hurts to politely ask).

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