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“I have made this many times. The vinaigrette is awesome.” AGREED!!And I am making it again today!
I have made this many times. The vinaigrette is awesome. I have done the branzini on the grill and in the oven. I have also used the vinaigrette with cod and paiche
What type of mustard? Dijon or Yellow?
Hi Shell, Dijon. I’ll make the clarification in the recipe, thanks!
FINALLY made this last night after thinking about it for months (I didn’t live near enough a good fish shop). The skin was crispy and amazing, the meat of the fish was so satisfying yet so delicate, and I’m currently dreaming of ways to use the rest of the vinaigrette, but may eat it from a spoon before that can happen.
As you’ve made fun of me sticking a probe into a grilled sausage, I feel comfortable disagreeing with your slashing the fish. They’re so thin as it is, there’s really no need. In fact, I’ve never really gotten this for the fatties either, though it’s a common technique. Not necessary for these slender wonderful fish.
Love the vinaigrette! And you scooped me on the grilled branzino idea!
I love branzino. I work at a Greek restaurant in SF that’s been grilling it up for 12 years under the Greek name Lavraki.
What was mildly heartbreaking to me about this fish is that, when traveling in Greece, I discovered that it was more expensive to eat at its source than right here in California.
Go figure. Love the addition of the vinaigrette.
Maybe you were eating the wild variety there? Wild lavraki are WAAY more expensive than farmed. ~Hank
Thanks Cary for asking a question I’ve wondered too… we had some Branzino when it was on sale at Whole Foods too! Are you supposed to eat the skin? I wasn’t sure. Thanks!
Yep, the skin is my favorite part! ~Hank
You know what I would love to see sometime is what to do with the fish once it is cooked and on the platter. Is it one fish per person? How do you gracefully serve/eat it. Some pics of that step would help a lot!!!
A branzino should serve 2. You use a spatula or a fork to lift the meat from the bones. Work from the centerline of the fish outward toward the fins, angling backward toward the tail. Hope that helps! ~Hank
I imagine this vinaigrette will be good for any sorts of fish with it’s sour, salty, herby flavours… probably better suited for mild-tasting fishes?
It’s a pretty all-around sauce, actually. I bet it’d be good with mackerel, too. ~Hank
In Philadelphia’s seafood markets, bronzino has been available as long as I’ve been aware of them. I first had it in an Italian restaurant, where they prepared the whole fish and boned it at the table. Very mild-tasting and delicious.
interesting. here in Maryland, our local Wegman’s calls it Bronzini. same fish, different name. wacky.
the thing is TASTY, though. we’ve had it grilled in foil with lemons, butter, garlic, and dill stuffed in the fish.
Bronzino is a variant of branzino; branzini/bronzini would be the plural in Italian. ~Hank
We did this with sea bass and scallops on the grill. Wonderful! The sauce is delectable and we are planning to experiment using it on chicken and salads. Thank you!
The vinaigrette looks amazing! Wish I had a grill, I might try this in a big cast-iron pan.