Grilled Branzino with Rosemary Vinaigrette

If branzino is not available, try this with walleye, Pacific rock cod, or a large Atlantic black seabass.

  • Prep time: 15 minutes
  • Cook time: 12 minutes
  • Yield: Serves 2


  • 2 tablespoons minced onion
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 3 tablespoons white wine vinegar
  • 1 large garlic clove, chopped
  • 1 heaping tablespoon of minced fresh rosemary
  • 1/2 cup extra virgin olive oil
  • 1 whole branzino
  • Olive oil
  • Salt, preferably sea salt


1 Make the rosemary vinaigrette: Put the minced onion, mustard, salt, vinegar, garlic and rosemary into a blender and pulse it for about 30 seconds. Use a spatula to scrape down the sides of the blender and purée it again for 10-20 seconds. Scrape the sides down again.

Turn the blender on low and take the removable cap off the lid. Hold your hand over the hole, as it might spit a little. Pour the olive oil in slowly and put the cap back on.

Turn the blender off and scrape the sides down one more time. Turn the blender back on low, then high for 60 seconds.

2 Prepare the fish: Rinse the fish under cold water. Now make sure its gills and scales are all removed; your fishmonger is not always so diligent about this task, and no one wants a scale on his plate. Gills can impart a bitter taste to the fish, so they need to go, too.

3 Make cuts on the sides of the fish: Use a very sharp knife and make several slashes on the sides of the fish, maybe every inch or so. Make the cuts at an angle to the side of the fish, and slice down until you feel the spine. Do not sever the spine, however. These cuts will help the fish cook faster. Rub olive oil all over the fish and set it aside.

knife cutting slice into branzino

4 Prepare the grill for high, direct heat. Scrape down the grates well and close the lid. Salt the fish well. Now grab a paper towel, a set of tongs, and some cheap vegetable oil. Bring all of this out to the grill.

Fold the paper towel over several times, moisten it with the vegetable oil, and hold it with tongs to wipe down the grill grates.

5 Grill the fish: Lay the fish down on the grill and close the lid. Let this cook for 5 minutes without touching it.

Open the lid and, using tongs, gently see if you can lift the fish off the grates cleanly. Don’t actually do this, but check for sticky spots. If you have some, get a metal spatula. Use the spatula to dislodge the fish from the sticky spots.

Using tongs in one hand, and the spatula in another, gently flip the fish over. If it sticks, no biggie. It happens sometimes.

branzino on grill being flipped with spatula branzino in tongs on grill

grilled branzino branzino being flipped on the grill

7  Finish grilling the fish: Once the fish has been flipped, let it cook another 3-5 minutes. Again, test for sticky spots with the tongs and spatula. Dislodge them gently and gently lift the fish onto a plate.

If the fish is too long or seems like it might break in half, use two metal spatulas instead of the tongs-and-spatula set-up.

8 Drizzle the vinaigrette over the fish and serve at once. Goes well with crusty bread and a glass of pilsner beer or white wine.

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  • Melody Gardner

    Hank — recipe. I tried with trout. However, when you do a recipe, would you please offer alternative fish. I have never seen a Branzino anywhere for sale in land locked Kansas City!!


  • Cindy S

    Very good! How long will it last? And I’m assuming it should be refrigerated?


  • Steve P

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


  • 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

  • Shell

    What type of mustard? Dijon or Yellow?

    • Elise Bauer

      Hi Shell, Dijon. I’ll make the clarification in the recipe, thanks!

  • 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.


  • 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!

  • Michael Procopio

    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

  • Lianne

    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

  • cary

    Looks wonderful….

    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

  • Jayne

    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

  • Yoko

    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.

  • falnfenix

    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

  • Nancy

    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!

  • N

    The vinaigrette looks amazing! Wish I had a grill, I might try this in a big cast-iron pan.