No ImageGrilled Branzino with Rosemary Vinaigrette

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  1. Steve P

    “I have made this many times. The vinaigrette is awesome.” AGREED!!
    And I am making it again today!


  2. John W Giblin

    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

  3. Shell

    What type of mustard? Dijon or Yellow?

    Show Replies (1)
  4. nzle

    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.

  5. Michael Ruhlman


    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!

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